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Fried-Egg Sandwich with Chorizo and Poblano

This breakfast sandwich isn't for the faint of heart--it's spicy and savory, and soothing to the hungriest of palates.

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Lennart Weibull

Source: Martha Stewart Living, March 2016


  • 1/3 cup Mexican crema or sour cream
  • 1 tablespoon minced chipotle in adobo
  • 2 teaspoons safflower oil, plus more, if needed
  • 4 ounces fresh chorizo, removed from casing
  • 1 poblano chile, cored, seeded, and cut into 1/4-inch rounds (1 cup)
  • 1/2 white onion, sliced into 1/4-inch rounds (1 cup)
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 2 sesame rolls, preferably brioche, split
  • 1/2 avocado, pitted and thinly sliced
  • Fresh mint leaves, for serving


  1. Stir together crema and chipotle. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet over medium. Add chorizo and cook, stirring occasionally and breaking up into bite-size pieces, until just cooked through and browned in places, 4 to 5 minutes. Transfer to a plate, leaving fat in pan; cover to keep warm.

  2. Return skillet to medium. Add poblano and onion; season with salt. Cook, stirring occasionally, until golden brown in places and beginning to soften, 7 to 8 minutes (add a bit more oil if necessary). Transfer to plate; cover.

  3. Wipe skillet clean and return to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.

  4. Meanwhile, spread chipotle crema onto rolls' split sides. Divide chorizo, poblano, and onion between rolls' bottom halves. Top with eggs, avocado, and mint.


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