My love of Sriracha has gotten serious thanks to Texas Pete Sriracha-CHA! hot chile sauce!!!
A couple nights ago I tweeted about my “breakfast for dinner” dinner and so many of you couldn’t agree more! Nothing beats some bacon and eggs. Unless you put those things on a sandwich and drizzle over a sriracha pesto.
I can’t kick this craving and something tells me you won’t be able to either.
Let’s start with Texas Pete. It is my go to, my all time fave sriracha! It is hot with a hint of tang and I love that the finish is a little smokey. It adds the perfect amount of heat when mixed with some of my homemade pesto! The basil lifts the heat right off your tongue leaving you wanting another bite! (and another and another…)
I went with a maple smoked bacon for some sweetness and a white farmhouse cheddar to add some creaminess.
To check out all the AMAZING Texas Pete products pop over to Texas Pete Sauces.
For additional recipes featuring Texas Pete, you can find a variety of delicious recipes here! Get in to this sandwich ASAP!
I am so inspired by my new Texas Pete Discovery that I thought we could have a little fun! I want YOU to get in on this Texas Pete action too! Leave me a comment with a recipe you’d like to shake up with Texas Pete hot sauce and one lucky person will be chosen at random to receive a gift box of Texas Pete goodies!
What you need:
Organic Free Range Eggs
Thick Cut Maple Bacon
1 Heirloom tomato …I used 1 slice of a red one and 1 slice of a yellow one
White Cheddar Cheese
Homemade or store bought pesto
Sriracha-CHA! hot chile sauce by Texas Pete
Real Girls kitchen Pesto:
Basil (about 3 cups)
Pinenuts (1 cup)
Garlic (4-6 cloves)
Olive Oil (1 cup)
Sea Salt & Pepper (1 tablespoon)
Lemon (the juice of one lemon)
*Options: parmesan reggiano (1 cup …I love it!), crushed red pepper flakes, olives, parsley*
Cook up that bacon and set aside…I used two pieces per sandwich.
In a small non stick skillet, prepare an egg over easy…turn burner on low and crack the egg in to the pan. Let it firm up. Don’t flip it! Cook that baby low and slow.
Slice the ciabatta bun in half lengthwise and toast in the oven. I used my broiler for about 2 minutes.
While the buns toast, slice the heirloom tomato.
In two small mixing bowls mix up your spreads!
2 Tbsp of Pesto 1 tsp of Texas Pete in one bowl.
2 Tbsp of mayo 1 tsp of Texas Pete in the other bowl.
Take the buns out of the oven and spread the pesto on the top of the bun and the spicy mayo on the bottom one.
Layer the heirloom tomato, bacon, egg and a thin slice of cheddar. Put the top on your sandwich…give it a good press and watch the gorgeous egg run through it!
Enjoy! xo HD
This post brought to you by Texas Pete Sauces. The content and opinions expressed below are that of The Real Girl’s Kitchen.