Dave made this breakfast sandwich one morning after deciding that some of the food in our kitchen needed to be eaten. We had leftover fire-roasted tomatoes in the fridge, a ripe mango, and sliced sourdough bread -- from that and some pantry staples this sandwich was born.
A Vegetarian & Cooking! original.
-1 cup diced, fire-roasted tomatoes
-1 mango, diced
-1-2 tablespoons lime juice
-1/2 tablespoon chili powder
-salt and pepper
-1 tablespoon brown sugar
-2 eggs, poached
-1 ounce garlic and herb cheese
-2 slices sourdough bread, one inch thick
To make the mango salsa, combine the fire-roasted tomatoes, mango, lime juice, chili powder, salt, pepper, and brown sugar. Set aside.
Toast the sourdough bread and spread each slice with the garlic and herb goat cheese. Top with a generous amount of salsa and one poached egg each.