Open-faced Asian-inspired spicy breakfast sandwhich
mmgates86 @cook_3644546
An all American breakfast sandwich mixed with some Asian flavors. I don't know what's up with the nutritional info for this. It's more like 530 calories.
Open-faced Asian-inspired spicy breakfast sandwhich
An all American breakfast sandwich mixed with some Asian flavors. I don't know what's up with the nutritional info for this. It's more like 530 calories.
Cooking Instructions
- 1
Poach the eggs: Fill a nonstick skillet with 1 1/2 inches of water. Bring to a simmer at 190°F. Add white wine vinegar. Stir in and remove bubbles with a slotted spoon.
- 2
Crack the eggs into a custard dish. Add the eggs one at a time into the 190°F water. Slow and smooth. Leave untouched in the water for 4.5 minutes. Remove with slotted spoon and put on a couple paper towels to drain.
- 3
While #2 is cooking, Toast the sandwich thin.
- 4
Mix the mayo with most of the sriracha. Add half of the mixture to each side of the toasted sandwich thin. Add the cheese to each side.
- 5
Cook bacon in a skillet. Add each slice, broken in half, to each side of the sandwich thin.
- 6
Add half of the spring mix to each sandwich thin, right on top of the bacon. Add the soy sauce on top of spring mix.
- 7
Carefully place the poached egg on top of the spring mix on each sandwich thin half. Add the salt and ginger on top. Dot a couple drips of sriracha on each egg.
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