Killer Breakfast Today: Southwest Raspberry Egg Sandwich Recipe


Southwest Raspberry Egg Sandwich

1
600

Ingredients

  • 1 tablespoon spicy southwest mustard
  • 1 tablespoon raspberry preserves
  • 2 slices swiss cheese
  • 1 teaspoon olive oil
  • 1 large egg
  • 2 slices whole wheat organic sourdough bread (or other less-processed whole wheat bread)
  • black pepper
  • ground red pepper flakes
  • small handful of cilantro, chopped
  • 5 raspberries
  • small handful of arugula
  • ½ avocado

Directions

  1. In a small bowl, combine chopped cilantro, raspberry preserves, mustard, and raspberries. Stir together, mashing the raspberries into the mixture. Use a cup or a knife or whatever to cut out a small hole in the center of one piece of bread (like this Egg in a Nest) and place both pieces of bread onto a heated skillet or other cooking device.
  2. In the hole, pour the teaspoon of olive oil and then the egg. I would recommend nonstick cookware to avoid an elaborate baking-soda cleanup. (If you are not an adult who didn't learn how to cook an egg until college, you've probably already figured out a way to fry an egg in a stainless steel skillet without wanting to throw your plate against the wall because most of the egg has cooked onto the surface of the skillet, and you should just keep doing what you've been doing and ignore everything I say.)
  3. Place one slice of swiss cheese over each piece of bread. If using nonstick cookware, flip over one or both pieces of bread so that the cheese is directly on the heat and can get that yummy toasty cheese quality that makes cheese bread so good.

Note:

Do not use this if you are using a pan that sticks because most of your cheese will turn into a hardened film that is impossible to transfer to your sandwich.
Once the egg is cooked to your liking (I aim for over-easy, but as with life, egg is unpredictable and I just have to take it how it comes) and cheese is melty, transfer bread to a plate; top one piece with raspberry mixture, the other with sliced avocado. Add arugula, marry the breads, and sink your teeth in.

Ah, the trusty egg sandwich. Some soft bread, a smear of mayo, a fried egg, and maybe a tomato if there’s one lying near your elbow so you don’t have to reach very far for it. Unadorned, cheap, and easy, it’s the go-to humblebrunch for the busy homemaker, the hungover and less dextrous college student, and the financially challenged artist alike.

This Southwest Raspberry Egg Sandwich, however, is like the saucy sister to that milquetoast staple; try it out if you want something fresh that will also stick to your bones. The soft richness of avocado and melted swiss cheese balance out a vinegary southwestern punch and the clean spiciness of fresh-cut greens. Replace the processed store-bought bread with something crunchier and chewier and add ripe raspberries, and we’re talking about something downright wholesome, even gourmet.

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