Lox and Eggs with Habanero Mayo Sauce


By Dane Feldman

Photo by Dane Feldman.

With the cold weather settling in, my family was forced to pick our garden completely to avoid losing any of the crop. Because of this, we are now left with more peppers than we know what to do with. The sauce on this sandwich makes use of some of them, but it also puts a whole new spin on brunch.

The sauce is based on an allrecipes.com recipe and makes about a pint.

What you’ll need for the habanero sauce:
1 tbsp olive oil
1 cup carrots
1/2 cup white onion
4 cloves garlic, minced
5 habanero peppers
1/4 cup water
1/4 cup fresh-squeezed lime juice
1/4 cup white vinegar
1 campari tomato

Chop the carrots and onion. Heat the oil in a saucepan and stir in the carrots, onion, and garlic until the onion and garlic are both translucent.

Put the carrots, onion, and garlic in a blender along with the peppers, water, lime juice, vinegar, and tomato. Blend until smooth and transfer to the saucepan. Cook on low heat for about 5 minutes. Let cool and store in a sealable container in the refrigerator for at least 2 hours before using.

What you’ll need for the sandwich:
2 slices semolina bread
2 eggs
2 slices smoked salmon
1 tsp light mayonnaise
1/4 tsp habanero sauce
1/2 tsp olive oil

Cook the eggs over easy in the olive oil and toast the bread.

In a small bowl, combine the habanero sauce and mayonnaise. Mix together thoroughly with a spoon.

Place the eggs on the bread and top with the salmon. Spread the habanero mayo evenly over the second slice of bread and serve.

Save the rest of the sauce and use it all winter long. It’s a great way to open up your sinuses, too, if you catch the common cold.