Breakfast Sandwiches
Pork, Vegetables
- 4
SERVES
Submitted by Wendy Thorson
Ingredients
- 4 ciabatta rolls
- 8 slices bacon
- 1 chipotle pepper in adobo sauce, chopped
- 1 Tbsp adobo sauce (from the chipotle can)
- 2 Tbsp brown sugar
- 1 tsp black pepper
- 4 eggs
- 4 slices pepper jack cheese
- 1 avocado, diced
- 1 small tomato, diced
- 2 Tbsp mayonnaise
- 2 tsp chopped fresh cilantro
- Salt and black pepper, to taste
Directions
Toast and butter ciabatta rolls. Set aside. Cook bacon in a skillet until crisp. Remove bacon, reserving about 1 tablespoon of bacon fat in the pan. To make chipotle glaze, add chopped chipotle pepper, adobo sauce, brown sugar and black pepper to skillet with the bacon fat. Stir until sugar melts and mixture is combined. Return cooked bacon to the skillet and toss to coat evenly. Remove from heat. Cook eggs to your preferred doneness. Place a slice of pepper jack cheese over each egg and let it melt. To make avocado topping, combine avocado, tomato, mayonnaise and cilantro in a small bowl. Season with salt and pepper to taste. To assemble the sandwiches, layer each toasted roll with chipotle-glazed bacon, a cheesy egg and a generous spoonful of avocado mixture on top. Serve warm, with fresh fruit on the side if desired. Serves 4.
