A good friend recently asked me to come up with a breakfast sandwich (actually, she used the phrase “throw down”). Never one to back away from a challenge, especially when it involves eating, I gladly accepted.
Here is my spin on the “Viento” breakfast wrap from 10 Speed Coffee in Hood River. They serve theirs on Middle Eastern flatbread, but I sometimes find it too….bready.
This challenge got me thinking way too much about what basically amounts to a glorified egg McMuffin. Here are some of the key conclusions that I came to:
- Prep EVERYTHING before you start cooking the egg
- Grate the cheese for even meltage
- Use both hands, a bib, and several napkins while consuming
Extra Sharp White Cheddar Cheese
Morning Star Veggie Sausage
Tomato, very thinly sliced
Avocado, very thinly sliced
This is one of my favorite condiments. I use it on fish/shrimp tacos, southwestern coleslaw, BLT’s w/ avocado, and now on breakfast sandwiches. It stores well in the fridge for about a week. This is the basic recipe:
1/3 cup Sour Cream
1/3 cup Mayo (don’t look at me like that…just do it)
2 Chipotle Peppers in Adobo Sauce, seeds removed
Half of a lime, squeezed
1 large garlic clove, crushed
1/4 teaspoon Chili Powder
Salt to taste
Combine all ingredients in a blender or food processor until smooth, then tinker with it to get it the way you like it.
Get everything toasted and prepped before cooking the egg. TOAST the english muffin, NUKE the veggie sausage (*I am addicted specifically to the Morning Star brand). GRATE the cheese and THINLY SLICE the avocado and tomato. SPREAD each side of toasted muffin with the Southwestern Dressing. PLACE the avocado on one muffin half and using the back of a spoon, gently press down on it, so that it’s slightly mashed in with the bread, then layer with the tomato slice.
Now you are ready to get your egg on. Do it however you like it. We prefer ours fried….
Over low heat, allow your smallest frying pan to warm up for five minutes. SWIRL a dab of butter around the pan and crack open your egg. SEASON with salt, pepper, and a dash of red cayenne. COVER and allow it to cook, undisturbed for two minutes. CHECK it, and allow it to cook, covered, for up to three more minutes (*we like ours slightly gooey, which takes 4 minutes total on our stove).
Now, get the grated cheese on the hot egg ASAP!
PLACE the egg on top of the avocado/tomato half, then SPRINKLE with cheese. ADD the veggie sausage and TOP with the other muffin half. Put on your bib and CHOW down. Warning: it is messy business.
Our suggested pairing: Columbia Gorge Organic Orange Juice….it’s ridonkulous.
*Note: Freeze left over chipotle peppers in ziploc baggies (I freeze mine in groups of two) then thaw for future use.