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San Antonio Egg Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Mayonnaise |
13 oz. |
1 1/2 cups |
| Ground cumin |
- |
1 Tbsp. |
| Fresh cilantro, chopped |
- |
1 Tbsp. |
| Lemon juice |
- |
2 tsp. |
| Cayenne pepper |
- |
1 tsp. |
| Whole-grain or regular Kaiser rolls, halved |
- |
12 (4 in.) |
| Eggs |
1 lb. 5 oz.* |
12 Large |
| Large tomatoes, sliced 1/4-inch thick |
1 lb. 8 oz. |
3
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| Avocados, sliced 1/4-inch thick |
2 lb. |
4
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| Taco cheese, shredded** |
12 oz. |
3 cups |
| Iceberg lettuce, shredded |
4 oz. |
4 cups |
DIRECTIONS
- Make Pico Sauce: Blend mayonnaise, cumin, cilantro, lemon juice, and cayenne pepper. Refrigerate until needed.
- Grill or brown cut sides of rolls until golden.
- Scramble eggs in spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Keep warm.
- Portion about 1/4 cup (1 cooked egg) on bottom half of each roll.
- Top each egg with 1 tomato slice and 2 avocado slices.
- Sprinkle 1/4 cup taco cheese evenly over each sandwich; broil just until cheese melts.
- Top with 1/3 cup lettuce.
- Spread 2 tablespoons Pico Sauce on grilled top roll half. Close sandwich; serve immediately.
*If using frozen or liquid whole egg product.
**Cheese slices may also be substituted.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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