Food & Cooking Recipes Lunch Recipes Fried-Egg Sandwich with Chorizo and Poblano By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print