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Recipe Detail Page
Fried Egg Sandwiches with Peameal, Chipotle & Avocado
Spring 2010
This recipe is inspired by a hockey weekend in Muskoka, where a hungry crowd needed to be fed quickly. Crumpets could be used for delicious open-face sandwiches.
Serves 4
3 tbsp (45 mL) mayonnaise
½ to 1 tsp (2 to 5 mL) chipotle hot pepper sauce or finely chopped chipotle in adobo sauce
1 small ripe avocado
2 tbsp (25 mL) butter
4 thin small slices peameal bacon or 4 strips cooked regular bacon
4 eggs
Salt and pepper
4 English muffins
¼ cup (50 mL) grated cheddar cheese
1. In a small bowl, stir mayo with chipotle to taste. Peel avocado and slice into wedges. Melt 1 tbsp (15 mL) butter in a large frying pan over medium-high heat. Add peameal and cook until browned on either side and hot, 2 to 3 minutes a side. Remove to a plate and cover with foil to keep hot.
2. In the same frying pan, melt remaining butter and reduce heat to medium. Crack eggs into pan, and cook 3 to 4 minutes, flipping over for less runny eggs. Just before removing from pan, sprinkle with a little salt and pepper.
3. While eggs are cooking, split English muffins, then toast them. Spread both sides with mayo mixture. Top 1 side of each with peameal, avocado slices, egg, then cheese. Serve with more hot sauce if you wish.
Serves 4
