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Breakfast

Cornetto Breakfast Sandwich with Iced Horchata Latte

Serve this breakfast sandwich with a caffeinated twist on Mexican horchata.

  • Sysco Culinary Team
  • Houston, TX

Serves 4

Email article

A mix of ancient grains such as bran, whole linseed, and poppy, sesame, and sunflower seeds, Sysco Simply Plant Based Vegan Savory Cornettos have a delicate taste that complements any dish—including this hearty breakfast sandwich.

Ingredients

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Directions

  1. Place 1 cornetto, cut side up, on sheet tray; top bottom half with 1 slice cheese. Bake cornetto at 400°F until cheese melts, about 5 minutes.
  2. Heat a portion of oil in a sauté pan over medium heat; add 1 egg and cook 3 minutes or to desired doneness.
  3. Top cheese with a portion of avocado and tomato; top with the egg.
  4. Sprinkle egg with salt and pepper; top with top half of cornetto.

Chef Tip

  1. Serve these Latin inspired breakfast sandwiches with a twist on traditional Mexican horchata by adding a cold-brewed coffee flavor.
  2. Grind ¼ cup long grain rice and 3 tablespoons whole coffee beans in a spice grinder to coarse crumbs; transfer to an airtight container.
  3. Add 1 quart almond milk and ½ teaspoon ground cinnamon; refrigerate at least 8 or up to 24 hours.
  4. Purée rice mixture in a blender on high until very smooth; strain through a fine-mesh sieve and whisk in 3 tablespoons light agave nectar. Refrigerate in an airtight container up to 3 days. Makes about 4 cups.
Cornetto Breakfast Sandwich
Email article

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