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

Lemon Raspberry Muffins

Lemon Raspberry Muffins from Cooking.com The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. RECIPE INGREDIENTS 1 lemon 1/2 cup sugar 1 cup nonfat buttermilk (see Tip) 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip) 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh or frozen (not thawed) raspberries TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online. MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

EatingWell Free Trial Issue!

DIRECTIONS Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Lemon Raspberry Muffins from Cooking.com The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. RECIPE INGREDIENTS 1 lemon 1/2 cup sugar 1 cup nonfat buttermilk (see Tip) 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip) 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh or frozen (not thawed) raspberries TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online. MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

EatingWell Free Trial Issue!

DIRECTIONS Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Lemon Raspberry Muffins from Cooking.com The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. RECIPE INGREDIENTS 1 lemon 1/2 cup sugar 1 cup nonfat buttermilk (see Tip) 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip) 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh or frozen (not thawed) raspberries TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online. MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

EatingWell Free Trial Issue!

DIRECTIONS Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.