Ultimate egg sandwich with a Bolivian touch!
(Santa Cruz de la Sierra, Bolivia)
If you're tired of the same boring fried or scrambled egg breakfast, here's something tasty to try. Ingredients are for one.
1/2 tsp. minced garlic
1/2 tsp. fresh (not dried) quirquiña leaves, chopped
1 tsp. diced red onion
2 slices roma tomato
1 slice bacon
1 tsp. llajua
1 marraqueta or your favorite Bolivian breadPreparation
Cut your slice of bacon into 3-4 smaller pieces and fry on one side in a hot pan. When you are ready to flip the bacon over to fry the other side, add the garlic, red onion and tomato. Fry these along with the bacon only until the bacon is done. Drain grease, and return contents to pan.
Return to burner and break your 1-2 eggs over the pan and sprinkle with quirquiña. Scramble or turn over once.
Place on your favorite Bolivian bread or bun (my choice is a warmed marraqueta) and top with 1 tsp. of llajua
Skip the llajua (Bolivian hot sauce) if serving to those who are unaccustomed to spicy food.
The quirquiña is the key flavor-adding ingredient in this recipe. If not available to you, try chopped mint or cilantro leaves.
Bolivians typically eat their egg sandwiches with mayonnaise. But as this recipe has bacon (not a common breakfast food in Bolivia) skip the mayo. You won't need it.
For a healthier, lighter alternative: use egg whites only, replace bacon with lean turkey ham, add 1/4 tsp. cholesterol-free oil or spray oil to fry.
My favorite beverage with this egg sandwich is not a typical breakfast drink, but it's an awesome refreshing and healthy day-starter (also great for your digestive system): see it here