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Breakfast Avocado Sandwich
Enjoy a different breakfast sandwich in your mornings using Toasty bread loaf slices topped with avocado portions, fresh mango salsa and thick crispy bacon strips topped with a poached egg served open faced on a Whole Grain & Seeded toasted bun.
Ingredients
SERVES: 1 SANDWICH
Breakfast Avocado Sandwich Ingredients
| 2 ea. | Whole Grain & Seeded Bread, toasted, ½ to 3/4” slices |
| 1 ea. | Mango Salsa (see sub-recipe) |
| 2 ea. | Egg, poached |
| 4 or 5 strips. | Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon |
| 1 ea. (halved) | Avocado, fresh and sliced |
Mango Salsa Ingredients
| 3 oz. | Mangos ripe, diced |
| 1 oz. | Red Bell pepper, diced |
| 1 oz. | Red onion, diced |
| 1 oz. | Cilantro, chopped |
| 1 ea. | Jalapeno, seeded and minced |
| To taste. | Lime, juiced |
| As needed | Salt & Pepper |
Directions
Convection Oven:
1. From frozen, place the strips on a lined (non-stick) sheet pan. Completely cover with foil. Place in a pre-heated, 350°F convection oven for approximately 14-17 minutes.
2. Lightly toast the bread slice and top with the mango salsa followed with avocado slices (shingled over the top) poached egg and serve open faced with thick cut bacon on the side.
Mango Salsa Directions:
1. In a large bowl combine the prepared mango, bell pepper, onion, cilantro, jalapeno, lime juice, salt & pepper and set aside.
Application Uses
MEAL
Breakfast
