Huevos Rancheros Breakfast Sandwich

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Limes

  Raw

  2 fruit (2" dia) or 134g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole (2-3/5" dia) or 246g

• Onions

  Raw

  ¼ medium (2-1/2" dia) or 28g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla (approx 7-8" dia) or 46g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• English muffins

  Whole-wheat

  1 muffin or 66g

• Butter

  Unsalted

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. Preheat oven to 350 degrees F.
2. For guacamole: Mash 1 avocado with juice of one lime and stir in half of cilantro. Season with salt and pepper.
3. For pico de gallo: Combine tomatoes, red onion, jalapeño, remaining cilantro, and juice of 1 lime. Season with salt and pepper.
4. For sandwich: Cut tortilla into triangles and coat with olive oil and pinch of salt. Bake until golden brown. Set aside.
5. Slice English muffin in half and toast until lightly browned
6. Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny
7. To build sandwich, spread layer of guacamole onto bottom half of English muffin, then place 1 or 2 chips on top. Place fried egg on, and then top with pico de gallo and top half of English muffin.

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