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Michael’s Avocado, Egg and Monterey Jack Cheese Breakfast Sandwich Recipe
Scrambled egg, melted Monterey Jack cheese, avocado, onion, and chile slices over toasted English muffins make a delicious open-faced breakfast sandwich recipe that will get you out of bed in the morning!
Recipe courtesy of Green Street Restaurant, Pasadena, CA.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Recipe courtesy of Green Street Restaurant, Pasadena, CA.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 12 sandwich-size English muffins, toasted
- 24 extra large eggs
- 8 Tbsp. butter
- 18 oz. roasted green chiles, julienne sliced
- 12 oz. grilled red onion slices
- 6 ripe, Fresh Hass Avocados, peeled and sliced in half
- 12 (1-oz.) slices Monterey jack cheese
- 24 oz. roasted tomato salsa
Instructions:
-
Per Order (one serving)
Toast an English muffin and place on oven proof platter open face side by side. - Scramble two eggs and sauté with 2 tsp. of butter. Place on top of English muffin halves.
- Top with 1 1/2 oz. green chiles.
- Top with 1 oz. grilled red onion slices.
- Slice one half avocado end to end and place over the entire length of the sandwich.
- Top with 1 oz. Monterey jack cheese and melt in a salamander or oven.
- Serve with 2 oz. roasted tomato salsa
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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