Name: Mexican Breakfast Torta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Ortega Jalapenos, Hot, Diced; Hydroponic Tomato; Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Cumin; Turtles Egg; Organic Avocado; HATCH Jalapeno, Organic, Nacho Sliced; Sliced Bacon; Safeway Sandwich Rolls

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In a large skillet, heat the oil.
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Add the jalapeno, tomato, onion, salt and pepper.

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Cook for 3-4 minutes.
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Stir frequently.
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In a separate bowl, whisk the eggs with salt, pepper, and pinch of ground cumin.

Lower the heat, and add the eggs to the pan.

Stir frequently and gently until the eggs are cooked.

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About 3-4 minutes.
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Meanwhile, toast the bread.
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Smash the avocado and smear on one side of the bread.

Add some of the egg mixture, a few jalapeno slices, and a couple of slices of bacon.

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Top with the other half. 
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Repeat until the rest of the bread. 
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Serve with salsa or as is and enjoy.
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Mexican Breakfast Torta

Serves 4

10 mins prep

10 mins cook

20 mins total

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