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San Antonio Egg Sandwich with Pico Sauce

San Antonio Egg Sandwich with Pico Sauce

Yield:12 servings.

1 1/2 cups mayonnaise
1 Tbsp. ground cumin
1 Tbsp. chopped fresh cilantro
2 tsp. lemon juice
1 tsp. cayenne pepper

12 4" whole grain or regular Kaiser rolls, halved
12 large eggs (or 1 lb., 5 oz. frozen or liquid whole egg product)
3 large tomatoes, sliced 1/4" thick
4 avocados, sliced 1/4" thick
3 cups taco cheese, shredded (cheese slices may also be substituted)
4 cups iceberg lettuce, shredded

To make Pico Sauce: Blend mayonnaise, cumin, cilantro, lemon juice and cayenne pepepr. Refrigerate until needed.

Grill or brown cut sides of rolls until golden. Scramble eggs in spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Keep warm.

Portion about 1/4 cup (1 cooked egg) on bottom half of each roll. Top each egg with 1 tomato slice and 2 avocado slices. Sprinkle 1/4 cup taco cheese evenly over each sandwich; broil just until cheese melts. Top with 1/3 cup lettuce. Spread 2 Tbsp. Pico Sauce on grilled top roll half. Close sandwich; serve immediately.

Recipe Provided by: John Zehnder, Zehnder's Restaurant, Frankenmuth, Mich.