Dawn NoltAuthorDawn NoltCategory, DifficultyBeginnerRating

Fall in love with the crunchy, tangy twist these sweet and sour veggies add to your traditional egg sandwich.

Yields6 Servings

 ¼ cup white vinegar
 2 tsp sugar
 1 tsp salt
 1 tsp chili powder
 1 medium carrot, coarsely grated
 ½ cup thin onion wedges
 3 torpedo steak rolls
 5 Nature's Yoke eggs
 1 tbsp oil
 fresh cilantro (optional)

1

In a small bowl, stir together vinegar, sugar, salt and chili powder until sugar is dissolved. Stir in carrot and onion. Cover and refrigerate.

2

Cut steak rolls in half horizontally and toast on hot skillet.

3

In a bowl, beat together eggs and a pinch of salt. Heat oil in a 12 inch skillet over medium high heat. Add eggs and cook without stirring until they are set.

4

Divide egg into 6 sections. Place an egg portion on toasted side of roll. Top with drained carrots and onions and cilantro, if desired.

Ingredients

 ¼ cup white vinegar
 2 tsp sugar
 1 tsp salt
 1 tsp chili powder
 1 medium carrot, coarsely grated
 ½ cup thin onion wedges
 3 torpedo steak rolls
 5 Nature's Yoke eggs
 1 tbsp oil
 fresh cilantro (optional)

Directions

1

In a small bowl, stir together vinegar, sugar, salt and chili powder until sugar is dissolved. Stir in carrot and onion. Cover and refrigerate.

2

Cut steak rolls in half horizontally and toast on hot skillet.

3

In a bowl, beat together eggs and a pinch of salt. Heat oil in a 12 inch skillet over medium high heat. Add eggs and cook without stirring until they are set.

4

Divide egg into 6 sections. Place an egg portion on toasted side of roll. Top with drained carrots and onions and cilantro, if desired.

Egg Sandwich with Sweet-Sour Carrots and Onions