Peruvian Breakfast Sandwich with Dairy-Free Aji Amarillo Sauce

Ingredients

• 8 slices Bread
• 4 Eggs
• 1 medium Avocado
• 1 medium Tomato
• 2 tablespoons Aji Amarillo Paste
• 4 tablespoons Dairy-Free Mayonnaise
• 1 tablespoon Lime Juice
• 1 tablespoon Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil to the skillet. Crack the 4 eggs into the skillet and cook for 3 to 5 minutes, or until the whites are set and the yolks are cooked to your preference. Remove the eggs from the skillet and set aside.
2. 2While the eggs are cooking, mash the 1 medium avocado in a small bowl until it reaches your desired consistency. Slice the 1 medium tomato into rounds.
3. 3In a separate small bowl, combine the 2 tablespoons of aji amarillo paste, 4 tablespoons of dairy-free mayonnaise, and 1 tablespoon of lime juice. Stir until well combined.
4. 4Place the 8 slices of bread into a toaster or under a broiler and toast until golden brown.
5. 5Spread the prepared aji amarillo sauce evenly over one side of each of the 8 slices of toasted bread.
6. 6To assemble the sandwiches, place one slice of the sauced bread, sauce-side up, on a clean surface. Layer half of the mashed avocado onto the bread, followed by a few slices of the 1 medium tomato. Place one cooked egg on top of the tomato. Sprinkle with 0.25 teaspoon pepper and 0.5 teaspoon salt. Top with another slice of the sauced bread, sauce-side down.

Substitutions

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