I take my Sunday breakfast pretty seriously and this sandwich is a clear representation of just that. After a long week of working and making quick meals, it's always nice to sleep in a little bit and treat yourself to a nice home cooked breakfast on a Sunday. Although breakfast doesn't have to be extra complicated, a little thought goes a long way. With this sandwich, I pulled together some flavors that I wouldn't necessarily eat together during breakfast and being honest, this was a pretty epic sandwich.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons olive oil
6 ounces soshito peppers, tops sliced off
6 ounces cherry tomatoes, sliced in half
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon chili powder
1 cup mild shredded cheese
½ cup salsa
1 cup fresh spinach leaves
4 English muffins, sliced and toasted
1. Heat one tablespoon of olive oil in a large skillet over medium heat until hot. Add in the soshito peppers and cherry tomatoes and season with 1 teaspoon of paprika and kosher salt. Cook for 5-8 minutes or until the peppers are tender.
2. In a large bowl, whisk together the eggs until they are fully blended. Heat one tablespoon of olive oil in a large nonstick skillet over medium heat until hot. Pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. Once the eggs are done cooking, add shredded cheese.
3. Assemble the sandwiches in the following order: bottom bun, cooked eggs, soshitos and tomatoes, salsa, spinach, and top bun.
Serve and enjoy,
**Use sliced and seeded green bell peppers as an alternative to soshito peppers.**