Chipotle Bacon & Egg Breakfast Sandwich.
Prep time.
15.
Cook time.
20.
Total time.
30.
Serves.
4.
Bold, smoky, and loaded with flavour, this Chipotle Bacon & Egg Breakfast Sandwich is the ultimate way to start your day. Crispy bacon, a perfectly cooked egg, creamy avocado, and melted pepper jack cheese come together on soft ACE Bakery® Bocata Ronda Rolls. Finished with a generous spread of chipotle mayo, it’s a rich, satisfying sandwich with just the right amount of heat.
Ingredients4 ACE Bakery® Bocata Ronda Rolls, sliced open4 eggs8 slices smoked bacon1 tsp. Ground black pepper1 ripe avocado, pitted and sliced1 tomato, sliced4 slices Monterey Pepper Jack Cheese1/2 cup chipotle mayo (prepared).
InstructionsLay slices of bacon into a medium non-stick skillet, with no overlap. Season with pepper and turn on stove to medium. Cook until the fat has rendered and bacon is crisp, turning halfway through, about 12 minutes. Drain fat and remove bacon to a paper towel to drain and keep warm. Wipe pan clean.Heat the nonstick skillet back to medium. Crack 4 eggs at a distance apart and season with salt and pepper. Cook for approx. 3 minutes until egg whites are almost cooked. Flip and cook 1 to 2 more minutes for a runny yolk, or desired doneness. If desired, toast buns in the skillet or under the broiler.For assembly, spread 2 tbsp. chipotle mayo over the inside top and bottom buns. Layer on cheese, avocado, tomato, season with salt and pepper, add 2 slices bacon and top with a fried egg. Cut in half before eating and watch the sunrise on your plate.
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