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Down Under

Created by:

Tess Peterson — Blue Mounds, WI

Take a trip to the land-down-under with this savory sandwich. Inspired by classic breakfast fare in Australia, this sandwich combines egg, Swiss cheese and panko-crusted avocados with tangy rhubarb ketchup.

COOKING DIRECTIONS

For ketchup: Place tomatoes in large saucepan. Add nutmeg, maple syrup, onion powder, garlic powder, chili powder, chipotle chili powder, sugar and generous pinch of salt and pepper. Add onions, vinegar and rhubarb; bring to boil over medium-high heat. Add hot sauce to taste. Reduce heat; simmer, stirring frequently, 25-30 minutes, or until rhubarb is tender. Taste for seasoning after 20 minutes, adding additional salt or hot sauce to taste. Remove from heat and cool. Place ketchup in blender; blend until smooth. Set aside.

For avocados: Heat oven to 450°F. Line baking sheet or wire rack with foil. Place in oven. Mix breadcrumbs, onion powder, chili powder, salt and pepper in small bowl. Place flour in shallow second bowl. Crack egg into third bowl; beat gently. Cut each avocado half lengthwise into 3-4 slices. Dredge avocado slice in flour, dip into egg to coat, then generously coat with breadcrumb mixture. Repeat with remaining avocado slices; place on hot foil-lined baking sheet or rack. Bake about 25 minutes, flipping halfway through. The breadcrumbs should be toasty brown but not burnt. Set aside.

To assemble sandwich: Heat 3 tablespoons butter in frying pan; fry egg sunny-side-up to desired doneness. Spread remaining butter on 1 side of each bread slice. Top unbuttered side of 2 bread slices with 1 or 2 Swiss cheese slices; place egg over cheese. Drizzle rhubarb ketchup over eggs. Place half the avocado slices, watercress and remaining slices of Swiss on 2 remaining bread slices, unbuttered side. Heat grill or skillet over medium-high. Add sandwiches to pan and grill until toasty on both sides. Add a few additional sprigs of watercress to sandwiches and serve with additional ketchup. Unused ketchup may be stored, covered and refrigerated for 2 weeks.

INGREDIENTS

2

For Rhubarb Ketchup:

  • 1 14.5-ounce can crushed tomatoes
  • 1/4 teaspoon nutmeg
  • 1 teaspoon maple syrup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 tablespoon sugar
  • Salt and pepper, to taste
  • 1 cup onion, diced
  • 2/3 cup cider vinegar
  • 4-5 stalks fresh rhubarb, cut in 1-inch pieces
  • Hot sauce, to taste

For Baked Avocados:

  • 1 cup panko breadcrumbs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 cup flour
  • Salt and pepper, to taste
  • 1 egg
  • 1 avocado, halved and pitted

For Sandwich:

  • 6 tablespoons butter, divided
  • 2 eggs
  • 4 slices French bread
  • 4-6 slices Wisconsin Swiss cheese, divided
  • Handful of watercress or other spicy green
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