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+ servings

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


  • 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)


  • 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.