Egg Sandwich with Sweet-Sour Carrots and Onions

Egg Sandwich with Sweet-Sour Carrots and Onions

Fall in love with the crunchy, tangy twist these sweet and sour veggies add to your traditional egg sandwich.
Servings 6

Ingredients
  

  • 1/4 cup white vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 medium carrot, coarsely grated
  • 1/2 cup thin onion wedges
  • 3 torpedo steak rolls
  • 5 Nature's Yoke eggs
  • 1 tbsp oil
  • fresh cilantro (optional)

Instructions
 

  • 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.
SIMPLY FILL OUT
THE FORM TO GET YOUR
“PLEASE CARRY NATURE’S YOKE” LETTER

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Nature's Yoke - Free-Range Eggs

SIMPLY FILL OUT THE FORM TO GET YOUR “PLEASE CARRY NATURE’S YOKE” LETTER