website   recipes  
Go twitterlinkedin
Home > Foodservice Professionals > Egg Recipes > Featured Egg Recipes go back Print E-mail


San Antonio Egg Sandwich

Yield: 12 servings

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
Avocados, sliced 1/4-inch thick 2 lb. 4
Taco cheese, shredded** 12 oz. 3 cups
Iceberg lettuce, shredded 4 oz. 4 cups


  • 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).