Fried-Egg Sandwich with Chorizo and Poblano

Name: Fried-Egg Sandwich with Chorizo and Poblano
Prep time: 25 min
Total time: 25 min
Ingredients: 0.333 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 ¼-inch rounds (1 cup); 0.5 white onion, sliced into ¼-inch rounds (1 cup); Coarse salt and freshly ground pepper; 2 large eggs; 2 sesame rolls, preferably brioche, split; 0.5 avocado, pitted and thinly sliced; Fresh mint leaves, for serving

By

Martha Stewart Editors

Updated on May 16, 2017

breakfast-sandwiches-161-d112672-fried-egg-sandwich-with-chorizo-and-poblano.jpg — Photo: Lennart Weibull

Prep Time:

25 mins

Total Time:

25 mins

Servings:

2

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

Ingredients

⅓ 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 ¼-inch rounds (1 cup)
½ white onion, sliced into ¼-inch rounds (1 cup)
Coarse salt and freshly ground pepper
2 large eggs
2 sesame rolls, preferably brioche, split
½ avocado, pitted and thinly sliced
Fresh mint leaves, for serving

Directions

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