INGREDIENTS
For the mayo:
1/2 cup light mayonnaise
2 chipotle chiles in adobo sauce
1 Tbsp adobo sauce from chipotle peppers
For the sandwiches:
4 3/4-inch-thick slices sourdough bread
1 Tbsp butter, softened
8 oz thinly sliced low-sodium deli ham
4 ultra-thin slices pepper jack cheese
Vegetable oil
1 tsp vinegar
4 large cold eggs
Kosher salt
Ground chipotle powder
Microgreens or chopped fresh chives
HOW TO MAKE IT
Preheat oven to 350°F. For the mayo, combine mayonnaise, chipotle chiles, and adobo sauce in a blender or food processor and blend until smooth.
For sandwiches, lightly butter both sides of the bread with softened butter. Toast one side of bread in an extra-large oven-proof skillet over medium heat until golden brown. Flip bread slices. While second side is toasting, spread top slice of bread with 1 tablespoon of the mayonnaise. Top with ham and cheese. Transfer pan to oven.
While sandwiches are heating, lightly oil the sides of a medium skillet or large saucepan. Fill pan half full with water. Add vinegar to water and bring to a boil.
Break 1 egg into a small dish. Carefully slide the egg into the simmering water, holding the lip of the dish as close to the water as possible. Repeat with three remaining eggs, adding them one at a time and spacing them so each egg has an equal amount of space surrounding it. Simmer for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken but are not hard.
Remove sandwiches from oven. Use a slotted spoon to remove eggs from water. Top each sandwich with an egg. Season lightly with salt and chipotle powder. Sprinkle with micro-greens and serve immediately.
Note: Refrigerate leftover mayo and use on sandwiches or add it as a topping for steamed or roasted vegetables.
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