AuthorDawn NoltCategoryBreakfast Dishes, Soups & SandwichesDifficultyBeginnerFall in love with the crunchy, tangy twist these sweet and sour veggies add to your traditional egg sandwich.
In a small bowl, stir together vinegar, sugar, salt and chili powder until sugar is dissolved. Stir in carrot and onion. Cover and refrigerate.
Cut steak rolls in half horizontally and toast on hot skillet.
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.
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
Directions
In a small bowl, stir together vinegar, sugar, salt and chili powder until sugar is dissolved. Stir in carrot and onion. Cover and refrigerate.
Cut steak rolls in half horizontally and toast on hot skillet.
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.
Divide egg into 6 sections. Place an egg portion on toasted side of roll. Top with drained carrots and onions and cilantro, if desired.