Fried Egg Sandwiches with Peameal, Chipotle & Avocado

By franny-2

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.

Ingredients

• 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

Details

Servings 4

Preparation

Step 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.