I was thinking about this sandwich during my two hour training ride on Mount Lemmon. Seriously, from the time I rolled out the door, the idea of this sandwich was in my head. So when I rolled back in, hungry and tired, I went straight to the kitchen to make my daydream sandwich a reality. Now this is a situation where one can be set up for disappointment as the expectations were so high, but I took my chances. So glad I did! This sandwich was so good. SOOOOO GOOD! I came straight over to my computer to document it for you. Enjoy!
2 slices bread - I used Canyon Bakehouse Gluten Free Raisin Bread
1/2 tbsp Vegenaise (or mayo if you prefer)
1/2 tsp Coconut Oil
4 Shishito Peppers, remove the stems & seeds
1 Slice Red Onion
Melt the oil in a skillet over med-high heat. Add the peppers and use a heavy pan to press them down for a quick one minute sear. Remove from the pan, turn the heat down and add the eggs. Cook the eggs, flipping once, until the yolks are cooked to your desired doneness. Meanwhile, toast your bread. Spread one side with the mayo and one side with the avocado. Add peppers, onion and cooked eggs. Sprinkle with salt and eat immediately.