HABANEROSMITH EGG SANDWICH
HABANEROSMITH EGG SANDWICH
by Jace Krause, @friedegglove
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Makes one big sandwich (cut in half to share!)
We love this twist on an egg sandwich from @friedegglove. Kelly's Habanero Pepper Jelly adds the perfect touch of 🔥 to this breakfast favorite.
INGREDIENTS
- 1 boneless ribeye steak
- 1/2 yellow or red onion, thinly sliced
- Kelly's Habanero Pepper Jelly
- Cotija cheese
- 2 cloves of minced garlic
- Wide sourdough “cannonball” loaf bread
- 2 eggs
- Cilantro
- Juice from 1 lime
- Salt & Pepper
- Butter
INSTRUCTIONS
- Season both sides of the steak with olive oil, garlic, salt and pepper.
- Refrigerate for an hour.
- Place onion slices in a small closed container with lime juice. Shake to coat then refrigerate for at least an hour.
- Cook steak using your preferred method, let rest, then thinly slice. Set aside.
- Butter one side of 2 long slices of bread and place that side down on a preheated griddle.
- Once toasted, remove and spread a generous layer of Kelly's Habanero Pepper Jelly on one of the slices. Place a pile of steak on top of the jelly.
- Fry your eggs. As it cooks, top the steak with Cotija crumbles, lime-marinaded onions, and garnish with cilantro.
- Finish eggs and place on top. Assemble the sandwich, slice in half (to share) and enjoy!