Daphne Oz's Mexican Breakfast Sandwich

by Rachael Ray Show Staff 7:40 AM, May 9, 2014

Aired May 9, 2014

Serves 4
4 tablespoons olive oil, divided 
4 eggs
1/2 cup shredded Monterey Jack cheese
1 onion, finely chopped
1 jalapeńo, 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 jalapeńo 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.