Breakfast Special #3 Recipe

Prepare roll

Split the Portuguese roll lengthwise but keep the halves attached at the back so it opens like a book. Lightly toast the cut sides in a toaster oven or on a skillet over medium heat until just golden, about 1–2 minutes per side. Remove and set aside.

Halve and mash the avocado: scoop the flesh from half an avocado into a small bowl, season with 1/4 tsp salt and 1/8 tsp black pepper, then mash with a fork until slightly chunky. Set aside.

Place the Swiss cheese slice on the bottom half of the warm toasted roll so it begins to melt while you finish other components.

Crack and measure egg whites: pour 4 egg whites into a medium bowl. If you prefer a slightly richer texture, you may add 0 optional whole egg (not included in default quantities). Add 1 tablespoon milk or water if using — this helps make the whites a bit fluffier.

Season the egg whites with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Whisk vigorously for 15–30 seconds to incorporate air and break up any chalazae.

Cook egg whites

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter or oil. When the butter is melted and foaming but not browned, pour in the egg whites. Let them set at the edges for about 20–30 seconds, then gently stir with a spatula, folding from the edges toward the center to form soft curds. Continue cooking, stirring occasionally, until the egg whites are just set but still moist, about 2–3 minutes total. Remove from heat immediately to avoid overcooking.

Warm the pastrami: In a small skillet over medium heat, add 1/2 tablespoon butter and let it melt. Add the 2 oz thin-sliced pastrami and warm for 30–60 seconds per side until heated through and edges begin to curl slightly. If you prefer a slight crisp, press gently with a spatula and cook an additional 15–30 seconds per side. Remove from heat.

Transfer the warmed pastrami onto the Swiss-topped roll bottom so residual heat helps melt the cheese further.

Top the pastrami with the hot scrambled egg whites, piling them evenly over the cheese and meat.

Spoon the mashed avocado over the eggs and spread gently. If using optional mustard, hot sauce, or pickles, add them now to taste.

Close the roll, press gently to compress the filling slightly, then slice in half if desired. Serve immediately while warm.