Hatchamole And Scrambled Egg Breakfast Sandwich Recipe

There’s something undeniably magical about the moment when I take the humble avocado toast into uncharted territory with my zesty Hatchamole breakfast sandwich—packed with roasted green chiles and melty cheddar, it’s a flavor combination that seriously slays the morning game.

In my breakfast sandwich—Hatchamole and scrambled eggs—the rich creamy texture of ripe avocados makes a perfect pairing with the smoky heat of Hatch green chiles. A splash of lime juice and a hint of cheddar help balance the flavors in this sandwich, which is a great way to start the day with protein, healthy fats, and a little bit of spice.

Hatchamole And Scrambled Egg Breakfast Sandwich Recipe Ingredients

• Avocados: Rich in healthy fats and fiber, they add creaminess.
• Hatch Green Chiles: Provide a smoky, spicy kick and antioxidants.
• Lime Juice: Adds zesty brightness and helps prevent browning.
• Eggs: High in protein, they offer rich texture and nutrients.
• Sourdough Bread: Contains probiotics and provides a chewy base.
• Cheddar Cheese: Adds savory flavor and calcium content.
• Olive Oil: Heart-healthy fat, enhances flavor during cooking.

Hatchamole And Scrambled Egg Breakfast Sandwich Recipe Ingredient Quantities

– 2 ripe avocados
– 4 Hatch green chiles, roasted, peeled, and chopped
– 1 tablespoon lime juice
– Salt to taste
– 4 large eggs
– 2 tablespoons milk
– Salt and pepper to taste
– 1 tablespoon butter
– 4 slices of sourdough bread
– 4 slices of cheddar cheese
– 1 tablespoon mayonnaise
– 1 tablespoon olive oil

How to Make this Hatchamole And Scrambled Egg Breakfast Sandwich Recipe

1. In a bowl, use a fork to mash the avocados until they are mostly smooth. Stir in the roasted, chopped, and peeled Hatch green chiles, lime juice, and a pinch of salt. Set aside.

2. In a separate bowl, whisk the ingredients together until well combined. The ingredients are: eggs, milk, and a pinch of salt and pepper.

3. Place a non-stick skillet over medium heat and melt butter in it, swirling it around so that it completely coats the pan.

4. Put the egg mixture into the skillet. Cook, stirring slowly, until the eggs are just set. Remove from heat.

5. On one side of each slice of sourdough bread, spread mayonnaise.

6. Another skillet should have olive oil heated in it, and be set at medium heat. Two slices of bread should be placed in this skillet, with the mayonnaise-side facing down.

7. Place a slice of cheddar cheese on each piece of bread that is in the skillet.

8. Put a layer of scrambled eggs on two of the slices of bread and top them with a generous amount of Hatchamole.

9. use the leftover slices of bread to make a sandwich, topping each sandwich with mayonnaise that is side up.

10. Prepare each sandwich until the bread is an inviting golden brown and the cheese has rendered itself meltingly gooey. Do this flipping them halfway through the cooking time. Serve these sandwiches immediately.

Hatchamole And Scrambled Egg Breakfast Sandwich Recipe Equipment Needed

1. Fork
2. Bowl (x2)
3. Whisk
4. Non-stick skillet (x2)
5. Spatula
6. Knife
7. Cutting board

FAQ

• Can I use store-bought guacamole instead of making Hatchamole?Store-bought guacamole can be substituted, but for true flavor, make it with fresh avocados and roasted Hatch green chiles.
• How spicy are Hatch green chiles?Green chiles from Hatch can have heat that ranges from mild to hot. Use them in amounts that suit your tolerance and preference for spiciness.
• What’s the best way to roast Hatch green chiles?They can be roasted in the oven under a broiler, on a gas stove, or on a grill. Roast until the skin is blistered, then peel the skin under running water.
• Can this sandwich be made ahead of time?To achieve peak freshness, make the hatchamole and eggs on the same day you’re serving them. But if you want to save time, roast and peel the chiles beforehand.
• Is there a substitute for sourdough bread?Any type of robust bread, such as whole grain or ciabatta, makes for an excellent substitute.
• Can I make this recipe vegetarian?The recipe is inherently vegetarian. Make sure your cheese and other components comply with your specific diet.

Hatchamole And Scrambled Egg Breakfast Sandwich Recipe Substitutions and Variations

Avocados: Swap for mashed ripe bananas for a sweet twist, or Greek yogurt for a tangy and creamy texture.
Green chiles from Hatch: For less heat, use milder, mild-green bell peppers; for an extra spicy kick, use jalapeños.
Monterey Jack cheese: A swap for a milder flavor. Loose with pepper jack in terms of added spice.
Sourdough: Substitute with whole wheat for a healthier option, or with brioche for a sweeter, richer taste.
Greek yogurt or sour cream can be used as a substitute for mayonnaise. These tangy ingredients work well in place of mayonnaise in any recipe.

Pro Tips

1. Roasting the Chiles For an enhanced smoky flavor, roast the Hatch green chiles over an open flame or under a broiler until the skin is charred. Allow them to cool in a covered bowl or paper bag to steam, making the skin easier to peel.

2. Ripe Avocados Ensure the avocados are perfectly ripe by squeezing them gently. They should yield slightly without feeling mushy. This ensures a smooth and creamy Hatchamole.

3. Sourdough Bread Consider using slightly stale sourdough for better texture. Stale bread will toast up crisper and provide a nice contrast to the creamy eggs and avocado.

4. Cheese Melting Tip Cover the skillet with a lid after assembling the sandwich to create steam, which will help the cheese melt faster and more evenly.

5. Serving Temperature For the best texture and flavor, serve the sandwiches immediately once they are golden brown and the cheese has melted. The contrast of warm, crunchy bread with the creamy interior is essential for an optimal experience.