The Borderline Egg Sandwich Recipe

Prepare vegetables

Core and finely dice the roma tomato (about 1/4-inch dice). Finely mince 1 tablespoon red onion, 1 tablespoon cilantro, and 1/2 jalapeño (remove seeds for milder heat).

Combine the diced tomato, minced red onion, cilantro, and jalapeño in a small bowl. Add 1 teaspoon lime juice, 1/2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir gently to combine.

Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed. Let the salsa rest at room temperature while you make the sandwich so flavors meld (5–10 minutes).

Prep ingredients

Grate or thinly slice 1 ounce Monterey Jack. Slice the half avocado into thin slices and toss with 1/2 teaspoon lime juice and a pinch of salt to prevent browning. Thinly slice 1/2 jalapeño (remove seeds if desired).

Toast bread

Heat a skillet over medium heat. Spread a thin layer of butter on one side of each bread slice. Place bread, butter-side-down, in the skillet and toast until golden and crisp, about 2 minutes. Remove and keep warm.

Cook eggs

Lower heat to medium-low and add 1 teaspoon olive oil and the remaining 1 tablespoon butter to the skillet. Crack 2 eggs into the pan. For over-easy: cook until whites are set, about 2–3 minutes, gently flip and cook 20–30 seconds more. For over-medium: cook 1 minute after flipping. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Melt cheese and assemble

When eggs are nearly done, place grated Monterey Jack on top of the eggs and cover the skillet for 30–45 seconds until cheese melts. Place the cheesy eggs on one toasted bread slice (toasted side up). Layer avocado slices and the thinly sliced jalapeño over the eggs.

Spoon 1–2 tablespoons of the rustic salsa over the avocado. Top with the second slice of toasted bread, press gently, and slice in half if desired.

Serve immediately while warm. Provide extra salsa on the side for added brightness and heat.