Breakfast Sandwich

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole (2-3/5" dia) or 369g

• Onions

  Raw

  ½ medium (2-1/2" dia) 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

  8 dash or 3g

• Pepper

  Spices, black

  8 dash or 0.8g

• French rolls

  8 roll or 304g

• Sliced ham

  Regular (approximately 11% fat)

  8 oz or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Cheddar cheese

  8 slice (1 oz) or 224g

• Ketchup

  8 tsp or 40g

Directions

1. Make Salsa Ranchera by cutting up tomatoes, onions and jalapeños. Mix them with olive oil, hot sauce, cayenne pepper, paprika, salt and pepper.
2. Heat a sauté pan over medium and cook the Salsa Ranchera for about 10 minutes. Remove from pan and set aside.
3. Toast French Rolls.
4. Chop ham and add to the cleared sauté pan over medium. Fry until lightly browned. Remove from pan. Melt butter.
5. Mix eggs with salt and pepper (2 eggs at a time) and pour in buttered pan.
6. Add ham, Salsa Ranchera, and cheese and cook until eggs are set. Fold eggs over onto them selves and cut omelet in half.
7. Assemble sandwich by adding half the egg omelet to the toasted roll and topping with ketchup. Enjoy!

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