Food & Cooking Recipes Lunch Recipes Fried-Egg Sandwich with Chorizo and Poblano Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print