This is a very simple breakfast sandwich that’s sure to be a hit. It’s a jalapeno popper on a bun … but with the addition of an egg, bacon, and Pepper Jack cheese. Can’t go wrong with that, right?
This is actually my photo of the one I ordered (& ate) at Brickhouse Coffee in Willets, CA. We’ve always stopped in Willets on our way to Laytonville where our camping trip is. This year, we kept expecting Willets would be the next exit, nope – next exit …. and then we were in Laytonville? Where’d Willets go? Towns don’t disappear like that. It’s like being in the Twilight Zone. It turns out, in the 3 years since I’ve been here, a bypass was built, and you can’t even see Willets from the freeway. Anyway, the Popper Breakfast Sandwich is an easy crowd pleaser.
I had it on a brioche bun, but your choice of bread will do. This one had 1 egg, but if you want it eggier, use 2. Otherwise, proportions are a matter of taste.
Here is the link to print.
Ingredients
- 1 large hamburger bun or brioche roll
- 2 tbsp cream cheese
- 1 medium jalapeno, minced (about 1-2 tbsp)
- 1 egg (2 if you want it eggier)
- 2 strips bacon
- 2 slices Pepper Jack cheese, enough to cover
Instructions
- Spread the cream cheese evenly on the bottom half of the bun.
- Spread the minced jalapeno evenly over the cream cheese. If you like it hotter, use more
- Fry the bacon and set aside on paper towels to drain.
- Cook the egg in the approximate size and shape of the bun, either fried or scrambled.
- Layer on top of the jalapenos the egg, bacon, then Pepper Jack.
- Top with the top half of the bun, and microwave 30 seconds if you want the cheese to melt.
- Serve & enjoy!.
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Anita
303-316-8002
denvergreenchili@gmail.com
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