Mexican · Breakfast
Fried Egg Sandwich
A Mexican-style fried egg sandwich layers a runny fried egg with melted queso Oaxaca, mashed avocado, salsa, and pickled jalapeño inside a toasted bolillo roll. Butter-fried in a skillet, it carries smoky chipotle mayo, cilantro, and lime for a quick, punchy, handheld breakfast.
$4
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
640Calories
26.1gProtein
40.2gFat
41.8gCarbs
5.8gSugar
6.1gFiber
1140mgSodium
460mgChol
14.4gSat Fat
620mgPotassium
285mgCalcium
3.6mgIron
1.2mcgVitamin B12
9.5mgVitamin C
vegetarian
high-fiber
spice-route
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Mash avocado with lime juice and salt until smooth. Stir chipotle into mayonnaise in a small bowl.
2
Toast
Split bolillo roll and toast cut-side down in a dry skillet over medium heat for 1–2 minutes until golden.
3
Fry
Melt butter over medium-low heat, crack eggs into skillet, and fry 2–3 minutes until whites set and yolks still jiggle.
4
Plate
Scatter queso oaxaca over eggs, cover 30 seconds until melted. Spread chipotle mayo on roll base, layer avocado, eggs, salsa, jalapeño, and cilantro. Season with salt and pepper, close sandwich, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 bolillo roll (160g)
- 2 oz56g queso oaxaca
- 11 avocado (200g)
- 4 tbsp60g salsa tomato
- 2 tbsp2 tbsp pickled jalapeño slices (15g)
- 2 tbsp2 tbsp mayonnaise (28g)
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp8g cilantro
- 2 tsp2 tsp lime juice
- 2 tsp10g butter
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
