Recipe: Señor Breakfast Sandwich | KCET
Recipe: Señor Breakfast Sandwich
This recipe was originally published on patijinch.com.
Señor Breakfast Sandwich
- 2 tablespoons unsalted butter plus more to butter baking sheet
- 2 tablespoons all-purpose flour
- 1 1/3 cup cold milk
- 1 tablespoon dijon mustard
- 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
- 1/4 teaspoon kosher or coarse sea salt more to taste
- To taste freshly ground black pepper
- 8 slices of sandwich bread
- 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
- 8 thin slices of baked ham
- 8 eggs
- Vegetable oil for cooking the eggs
- Slices of ripe avocado for garnish
To make the chipotle béchamel: In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.
Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.
Connect with KCET
For the last 30 years, El Nopal Press has intentionally been a studio where artists can experiment with printmaking. Some of the most provocative artistic pieces and innovations have come from the studio’s collaborations with women.
What truly matters? Ali Behdad, professor of literature; Kristy Edmunds, artist and curator; and Michael Eselun, chaplain for the Simms-Mann/UCLA Center for Integrative Oncology discuss the important things in life.
‘Bombshell’ Exposes Media Mogul’s Toxic Sexual Harassment Culture at Fox News on Screen at the KCET Cinema Series
After the screening, KCET Cinema Series host Pete Hammond sat down with director Jay Roach.
The U.S. currently incarcerates more people per capita than any other nation in the world. Police forces and school systems are beginning to use diversion tactics to redirect young people away from criminal records.
- 1 of 224
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›