To prepare à la carte:
1] Open a sliced roll so it can lay flat for toasting, leaving it hinged on one side. Spray the inside of the bread with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown.
2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Break an egg into the pan. Cook 1 egg, sunny-side up or to desired style and doneness. Season with salt and pepper.
3] Place the roll on a warmed serving plate, toasted-side up. Spread 3 oz. of shredded lettuce out on top of both sides of the roll. Drizzle 21 g. of creamy sriracha mayonnaise on top of both sides of the lettuce. Spread 4 strips of warmed bacon on top of lettuce. Shingle 85 g. of avocado slices on the lower half of the roll.
4] Spread 30 g. of carrots down the center of the po’boy on top of the avocado and bacon. Sprinkle 1 Tbsp. of cilantro and 1 tsp. of mint on top of the carrots and avocado. Shingle 7-8 jalapeño slices down the center of the carrots. Place the egg on top of the center of the sandwich. Sprinkle ½ tsp. of chives on top of the egg.
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