Aired June 23, 2018

Daphne Oz's Mexican Breakfast Sandwich

serves 4

    4 tablespoons olive oil, divided 
    4 eggs
    1/2 cup shredded Monterey Jack cheese
    1 onion, finely chopped
    1 jalapeo, seeded and chopped
    1 can pinto beans, drained and rinsed
    Salt and pepper
    3 tablespoons mayonnaise
    3 tablespoons ketchup
    1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
    1 avocado
    4 English muffins, toasted
    8 slices bacon, cooked
In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese. 

In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeo and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve. 

In a small mixing bowl, combine mayo, ketchup and adobo. 

To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.