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.

mmgates86 @cook_3644546

Newberry, Florida

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.

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Ingredients

10 mins

1 serving

2 largeeggs
2 slicethin cheddar cheese
1 tbspmayo
1/2 tbspsriracha sauce
1/4 cupspring mix
2 slicebacon
1 tspreduced sodium soy sauce
1/2 tspground ginger powder
1/2 tspsalt
1 tbspwhite wine vinegar
1Arnold whole wheat sandwich thin

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Steps

10 mins

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.