Breakfast Sandwich Recipe
Scrambled Eggs with Cheese, Avocado, Tomato, Spicy Mayo, Alfalfa Sprouts, Roasted Potatoes
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Ingredients
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Sandwich
Spicy Mayo
Roasted Potatoes (side)
Method
Roasted Potatoes (side)
Preheat and prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
Toss potatoes
In a bowl, combine halved baby potatoes with olive oil, garlic powder, dried rosemary (or thyme), 0.5 tsp salt, and 0.25 tsp black pepper. Toss until evenly coated.
Roast
Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast 20–25 minutes until golden brown and fork-tender, shaking the pan once halfway through. Keep warm while preparing the sandwich.
Spicy Mayo
Whisk together mayonnaise, sriracha, lime juice, smoked paprika, and a pinch (0.0625 tsp) of salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to assemble.
Sandwich
Toast bread
Toast bread slices or split English muffin until golden and crisp. Set aside on a warm plate.
Prepare avocado
Half and pit the avocado. Scoop 1/2 of the avocado into a small bowl and mash lightly with a fork until spreadable. Season with a light pinch of salt (about 1/8 tsp) and a few grindings of black pepper.
Make scrambled eggs
Crack 2 large eggs into a bowl, add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tsp unsalted butter. Once butter is melted and foamy but not browned, pour in the eggs. Let sit undisturbed for 10–15 seconds, then gently stir with a spatula, scraping the bottom into large soft curds. Remove pan from heat when eggs are about 90% set (they will finish cooking from residual heat). Quickly fold in 1/4 cup shredded cheddar cheese so it melts into the eggs.
Assemble sandwich
Spread a generous spoonful of spicy mayo on the bottom slice of toast. Spread the mashed avocado on the top slice. Place the cheesy scrambled eggs on the bottom slice over the mayo. Top eggs with 2 slices of tomato, then 1/4 cup alfalfa sprouts. Close sandwich with avocado-spread slice. If desired, press gently and cut in half.