Spicy Jalapeno Breakfast Sandwich

This morning, I woke up craving something spicy and hearty, and this sandwich really fit the bill. It’s got a generous amount of protein, fat, and fiber, and clocks in around 450 calories — this bad boy will keep you full straight through to lunchtime.

I came up with a fun method for cooking the egg and jalapeno peppers — first I placed the diced jalapenos in the center of a heated nonstick skillet, and then I cracked the egg right on top. This created a mosaic effect, and the peppers and egg both cooked evenly. While you don’t have to go to the trouble of doing this, it makes for a pretty presentation! If you don’t like runny yolks, go ahead and flip your egg and cook it for a few more minutes.

I used French Meadow Bakery’s Hemp Bread, a sample that they generously sent me along with sprouted bagels and rye bread. Full of whole grains and roughly textured, it’s a great foil for the rich ingredients in this sandwich. A softer whole wheat bread — or even a couple corn tortillas — would make a fine substitute if you’re so inclined.

Spicy Jalapeno Breakfast Sandwich

serves 1

2 slices Hemp Bread
1 slice pepper jack cheese
1 large egg
1 jalapeno, diced
1/4 of a large avocado, sliced
1 sprig cilantro, roughly chopped

1. Put your bread in the toaster and heat up a nonstick skillet over medium-low heat.

2. Place the diced jalapeno peppers in a single layer in the middle of the skillet, then crack the egg over the peppers. Cook until egg white is fully opaque.

3. Assemble your sandwich — place avocado and cilantro on one slice of toast, and the slice of cheese on the other. Slide your egg out of the pan and on top of the cheese.