Inspired by a beautiful picture of California Eggs Benedict with Hollandaise Sauce in Randy Clemen’s The Veggie-Lover’s Sriracha Cookbook, this Sriracha-egg sandwich is the perfect brunch-with-a-kick!   I rarely cook in exact quantities, nor measure while cooking, so I tried to approximate the recipe as best I could.

Preparation Time: 15 minutes if you are efficient

Ingredients:

1 slice of Sourdough bread
1 clove garlic, minced
Olive Oil
Spiced Mozzarella Cheese
1 Tomato
< 1/4 onion
1/2 – 1 ripe avocado
1 egg
Sriracha Sauce
Honey
Soy Sauce
Sour Cream
Any other tasty sauce
Black Sesame Seeds and Cilantro to garnish

Recipe:

1) Spread the garlic out on the toast. Sprinkle olive oil on top, an add mozzarella cheese. (If you have time, infuse the garlic into the olive oil beforehand by mixing the two in a bowl and leaving it out in the heat.) Place the toast in the toaster-oven on broil.
2) While the toast is in the toaster, start frying the egg.
3) Meanwhile, slice the avocados, tomatoes, onions, and cilantro.
4) Prepare the sauce. Place a few teaspoons of Sriracha (enough to top the egg) in a bowl. Add a drop (literally a drop) of honey, and a small amount of soy sauce (too much soy sauce will make it too liquid, like the one in the picture was.) Add a bit of sour cream and any other sauce you would like to mix in. TASTE IT to make sure the sauce is satisfactory.
5) After the egg and toast are done, begin assembling the sandwich. Layer tomatoes, avocados, and onions on the toast. Add salt and pepper to taste. Place the egg on top, and pour the sauce over the egg. Add sesame seeds and cilantro to garnish.

ENJOY! Tip: Once you pick this sandwich up, you cannot put it down without causing it to fall apart 🙂

(I know, I should have put the sauce on a little more neatly. Oh well, it is the taste that counts!)