Friday, June 13, 2014

Breakfast Sandwiches with Canadian Bacon, Chipotle Cheddar and Guacamole

Last Year's Post: Lemony Chicken Saltimbocca
Two Years Ago:  Easy and Elegant - Summer Salad with Cheese, Fruit and Nuts

A while back I was making an open-faced egg sandwich and struggled using an egg ring (I wanted a nice round egg, I'm like that) because the egg stuck.  I was very happy, therefore, to discover this cute little egg frying pan in the grocery store and was even happier to discover that it's perfectly non-stick and the egg just slides right out.  It's probably not the right tool if you're making egg sandwiches for a crowd, but it's perfect for one or two sandwiches and it's just so darned cute.  I get happy just looking at it.

So anyway, to celebrate I decided to make breakfast sandwiches that would be more interesting than something you would pick up in a fast food restaurant, with Canadian bacon (when was the last time you had Canadian bacon?), Chipotle cheddar cheese, fresh tomato and guacamole along with the egg.  If you don't feel like making guacamole you could always use plain avocado slices or just leave them out entirely and substitute another slice of cheese, but I like the flavor and texture complexity that the guacamole adds.  You could also dial the spiciness up or down by substituting regular cheddar for Chipotle cheddar or by adding some jalapeno to your guacamole.

The sandwiches don't take long to make - you mash up the guacamole, brown up the Canadian bacon, melt the cheese on the English muffins, cook the eggs, and assemble.

It took me maybe 20 minutes and would be even faster with another set of hands helping.  The whole idea is to cook the egg until the white is done but the yolk is still runny so it can goosh (technical term) down the sandwich like a sauce, but if you're a little squeamish about runny yolks just flip the egg over and cook it a little longer.

The sandwiches are excellent but messy.  Definitely serve with a knife and fork plus lots of napkins.

printable recipe
Breakfast Sandwiches with Canadian Bacon, Chipotle Cheddar and Guacamole
Makes 2 sandwiches

Note:  if desired, sliced avocado or additional cheese could be substituted for the guacamole and the eggs can be cooked more if preferred.

For the guacamole:
1 avocado, halved and pitted
2 green onions, chopped
1/8 cup cilantro leaves, chopped
1 teaspoon fresh lime juice
Salt and pepper

For the sandwiches:
2 English muffins, split and toasted
4 slices Canadian bacon
2 slices Chipotle cheddar cheese
1 tomato, cored and sliced
2 teaspoons butter

Scoop the avocado into a small bowl and mash coarsely.  Add the remaining guacamole ingredients and stir well.  Season to taste with salt and pepper and set aside.

Heat a medium non-stick skillet over medium-high heat, then add the Canadian bacon and cook for 1-2 minutes per side until lightly browned.  Set aside.

Place a cheese slice on each English muffin bottom half and melt in the microwave.  Layer each with 2 Canadian bacon slices and one tomato slice.  Season the tomato with salt and pepper.

Heat 2 teaspoons of butter in a small skillet and fry eggs for 2-3 minutes until the whites are cooked through but the yolks are still runny.  Season with salt and pepper.  Place one egg on each sandwich, then spread guacamole on the top half of each sandwich and close the sandwich.  The yolk will probably (should) run down the side of the sandwich.  Serve immediately.

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