BREAKFAST TORTA (MEXICAN BREAKFAST SANDWICH WITH EGGS, CRISPY PORK, AND BEANS) RECIPE
A classic Mexican torta gets updated into the ultimate breakfast sandwich. Eggs, crispy fried pork, avocado, cotija cheese, and a spicy mayonnaise all served in a warm roll.
Provided by María del Mar Cuadra
Categories Breakfast and Brunch Sandwiches
Time 30m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F. Arrange rolls on baking sheet and place in oven and bake until heated through, about 7 minutes.
- Meanwhile, heat beans in microwave or small skillet until completely heated through, about 2 minutes. Set aside. In small bowl, combine mayonnaise and hot sauce. Set aside.
- With clean dish rag or oven mitts, transfer warm bread to cutting board. With serrated knife, split each roll in half. Spread inside of 4 bottom pieces of each roll with 1/4 of beans. Layer beans with chicharrones, cotija, avocado, onion, and cilantro, distributing each topping evenly among 4 rolls. Spread inside of 4 top pieces with mayonnaise mixture.
- Melt butter in large nonstick skillet over medium heat. Crack eggs into pan, season with salt and pepper, and cook until whites begin to set and turn opaque. Cover pan and cook until yolks and whites are cooked to preferred doneness, 2 to 4 minutes.
- Place 1 egg on top of each roll, then close top of sandwich. Serve with pickled jalapeños and lime wedges.
MEXICAN-STYLE BREAKFAST SANDWICH
Start your morning with these deliciously messy, all-out breakfast sandwiches inspired by traditional Mexican flavours. Meat eaters can kick this sandwich up a notch by adding bacon - a salty and savoury combination with the peanut butter. Serve with hot sauce to add some heat.
Provided by Mary Jenny
Categories Breakfast
Time 13m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
- Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
- Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
- Tip: Swap out the poached egg for a fried or scrambled egg, if preferred.
- Additional recipes can be found at www.peanutbureau.ca.
Nutrition Facts : Calories 451.5, Fat 22, SaturatedFat 5.5, Cholesterol 194.8, Sodium 844.7, Carbohydrate 43.9, Fiber 10.2, Sugar 11.1, Protein 24.7
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