Egg and Avocado Breakfast Sandwich

Want something different for your brunch buffet?  Then here it is baby...

Photo by Alex Alau

INGREDIENTS

HOT SAUCE

• 1 red bell pepper
• ¼ medium mango, cut into pieces
• 2 tablespoons light brown sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• ½ teaspoon cayenne pepper
• Kosher salt

SANDWICH

• 9 large eggs
• ¼ cup whole milk
• ¼ cup (½ stick) unsalted butter
• ¾ cup grated extra sharp cheddar
• Kosher salt and freshly ground black pepper
• 6 kaiser rolls, split, lightly toasted
• 1 avocado, sliced
• 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

PREPARATION

View Step-by-Step Directions

HOT SAUCE

• Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
• Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
• DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.

SANDWICH

• Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

• NUTRITIONAL INFORMATION

  Calories (kcal) 500 Fat (g) 27 Saturated Fat (g) 11 Cholesterol (mg) 315 Carbohydrates (g) 44 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 20 Sodium (mg) 550