Pan De Muerto Breakfast Sandwich
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB
Makes 2 sandwiches
1 T. cooking oil
4 eggs, beaten
¼ t. salt
1 c/ Real California Crema Mexicana
1 canned chipotle pepper in adobo
1 T. canned chipotle adobo
½ t. garlic salt
2 savory Panes de Muerto*
½ c. warm refried pinto beans
4 slices Real California Queso Fresco
4 avocado slices
Pickled jalapeños and carrot slices for serving
Heat oil in a large frying pan over medium heat. Add eggs, season with salt and fold until set. Remove from heat and keep warm. Combine crema Mexicana, chipotle pepper, adobo and garlic salt in a blender or food processor and blend until smooth. Transfer chipotle crema to a serving dish.
Slice each Pan de Muerto breads in half. Spread the top half with refried beans. Spread bottom half with chipotle crema. Add half the scrambled egg, 2 slices of queso fresco, 2 avocado slices and top with top half of bread. Serve with pickled jalapeños and carrot slices.
*Find recipe for Pan de Muerto from Grand Velas Riviera Maya at elrestaurante.com/recipes/appetizer/pan-de-muerto/