Breakfast Sandwich

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Raw

  ½ medium or 55g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper or hot sauce

  Ready-to-serve

  8 tsp or 38g

• Cayenne pepper

  Spices, red or cayenne

  2 tsp or 4g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• French rolls

  8 roll or 304g

• Sliced ham

  Regular (approximately 11% fat)

  8 slice or 224g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Cheddar cheese

  2 cup, shredded or 226g

• Ketchup

  8 tsp or 40g

Directions

1. Combine the diced tomatoes, onion, and jalapeños with olive oil, hot sauce, cayenne, paprika, and salt and pepper to taste to make a chunky salsa ranchera.
2. Warm a sauté pan over medium heat and cook the salsa ranchera, stirring occasionally, until slightly thickened and jammy, about 10 minutes. Transfer to a bowl and wipe the pan clean.
3. Split the French rolls and toast until crisp at the edges.
4. Return the pan to medium heat and cook the diced ham until lightly browned, then ransfer to a plate.
5. Melt the butter in the pan. Whisk the eggs with a pinch of salt and pepper. Cook the eggs until just beginning to set, then scatter in the browned ham, salsa ranchera, and cheese.
6. Fold to form an omelet, then cut the omelet into equal portions for number of sandwiches being prepared.
7. Place one omelet piece on each toasted roll and finish with ketchup to taste. Serve warm.