Breakfast is fine for any sandwich, but if you feel comfortable, not every sandwich comes with a breakfast sandwich. Use this recipe to add some football to your basic BEC When you’re there, you do the same thing for your cup.
Simple Mexican syrup
Three quarters of c. Piloncillo (or brown sugar)
1/2 c. water
1/2 c. The whole clove
Orange peel
4 cinnamon sticks
1 TBSP. Chopped raw almonds
Soft sandwich rolls, grilled
A quarter of c. puree
2 teaspoons olive oil
1/2 teaspoon pepper
Fried eggs
A quarter of an avocado
2 pieces of crispy bacon
Chili sauce
Fragrant leaves

Make syrup: cut Piloncillo into pieces (if used). Boil all ingredients in a small saucepan. Cook for about six minutes until the liquid is reduced. Take it out of the heat and cool it in a heat – resistant tank. Use it in a cup of coffee. We use Krups Savoy’s digital coffee machine to wash the cups.
Make a sandwich: mix chili powder with olive oil and sprinkle on both sides of the roll. To roll, add a Fried egg and drizzle with avocado and bacon. Put the hot sauce on top and garnish with cilantro. Premium sandwich bread and five spice coffee in Mexico.


Photo by Eiliv-Sonas Aceron on Unsplash



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