Southwest Breakfast Sandwich
Spice up your breakfast with this twist on the classic!
Logistics
Portion Size: 2 Sandwiches
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ingredients:
2 English Muffins
2 Eggs
2 Slices Pepper Jack Cheese
1 Fresno Chili
2 Cloves Garlic
2 Spring Onions
3 Crimini Mushrooms
Tomato (sliced)
Cabbage (whole leaf)
Salted Butter
Salt
Pepper
Smoked Paprika
Your Preferred Salsa
Method:
Prep Your Ingredients: Halve the English muffins. Finely slice your aromatics (fresno chili, garlic, and spring onions). Set aside the dark green part of the spring onions for garnish. Chop the mushrooms and cut the tomato into slices of your desired thickness. Split your cabbage leaf into two portions.
Preheat 2 pans, one to medium-low (eggs) and one to medium heat (vegetables). Add 1/2 tablespoon of butter to the egg pan, 1-1.5 tablespoons to the vegetable pan.
Once melted, add your eggs and aromatics to their respective pans. Sauté your aromatics until fragrant, about 30 seconds. Add your mushrooms. Salt, pepper, and smoked paprika to taste. You’re looking to brown those mushrooms beautifully, so your pan should be sizzling with some smoke coming off. If it’s not, bump up the heat. Sautee for 3-5 minutes, or until your mushrooms are toasty-brown.
At this point, your egg whites should be set, and you’re approaching a sunny-side up egg. Season with salt, pepper, and smoked paprika. Flip your eggs and turn off the heat. Cover the eggs with your mushroom mixture and top each with a slice of pepper jack cheese. The residual heat from the pan will melt the cheese.
While your cheese is melting, turn your mushroom pan back to medium/medium-high heat, add a 1/2 tablespoon of butter, and toast your english muffins until the bottoms are golden, 60-90 seconds.
Assemble! Add your egg and top with tomato and cabbage. Spread salsa on your top bun and put your garnish spring onions on this (prevents them from falling off your sandwich). Top, and enjoy!