Mexican egg sandwich

Chef: Richard Fletcher

Ethnic: Mexican
Main Ingredient: eggs
Categories: Sandwich
Meal Type: Lunch
Food Type: Vegetarian
Servings: 2
Prep Time:10 minutes
Cook Time:5 minutes

This is a great sandwich for lunch. It’s based upon the bolillo which is a french roll. The best sandwich I had are in Mexico.

  • 5 sprigs fresh Coriander | Coriander | cilantro | fresh cilantro
  • 2 roll Rolls, french
  • large eggs | egg
  • 1 tbsp Mayonnaise
  • 1 whole chipotle peppers in adobo sauce
  • 1 whole Avocados | Avocado
  • 1 medium whole (2-3/5" dia) red Tomatoes


Fry two eggs.
With a knife split open the French rolls length wise. Spread the mayonnaise and the chipotle peppers in adobo sauce over the rolls.
Spread the avocado over the other sides of the roll. Place the eggs and avocado on the rolls. Serve.

Nutritional information
Nutrition Facts
Serving Size 1 Mexican egg sandwich
Servings Per Batch 2
Amount Per Serving
Calories296 Calories from Fat 2
% Daily Value *
Total Fat 17g26%
Saturated Fat 3g13%
Monounsaturated Fat 11g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 1g0%
Sodium 291mg12%
Potassium 941mg27%
Total Carbohydrate 33g11%
Dietary Fiber 10g 41%
Sugars 4g
Protein 7g 14%
Vitamin A 81%
Vitamin C 53%
Calcium 9%
Iron 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.