
Egg and Goat Cheese Torta

Egg and Goat Cheese Torta
Yield: 12 sandwiches
Yield: 12 sandwiches
Blend goat cheese, sour cream, heavy cream, garlic, salt and pepper until smooth. Fold in minced fresh herbs. Cover and refrigerate.
In a bowl, toss roasted red peppers with Italian vinaigrette. Cover and refrigerate.
goat cheese (chèvre) |
1 lb.
|
sour cream |
1/3 cup
|
heavy cream |
1/4 cup
|
garlic, peeled |
2 cloves
|
kosher salt |
1 tsp.
|
black pepper |
1/4 tsp.
|
parsley, fresh, minced |
1/3 cup
|
chives, chopped |
1/3 cup
|
thyme fresh, minced |
1 tsp.
|
large eggs, beaten (1 lb. 5.5 oz. if using frozen or liquid whole egg product) |
12
|
milk |
6 oz.
|
avocados, pitted, skinned, quartered and sliced lengthwise |
3
|
baby greens |
6 cups
|
torta rolls |
12
|
Blend eggs with milk, salt and pepper.
For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.
Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
Cut into ½-inch strips.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
Heat torta on flat grill or in a dry sauté pan.
Split in half. Stuff with 1 ½ tablespoons herb and chive goat cheese, 2 tablespoons marinated roasted red peppers, ½ cup baby greens, 2 slices avocado, one sliced omelet-style egg.
Cut in half. Serve immediately.