Citrus Chipotle Breakfast Sandwich

Citrus Chipotle Breakfast Sandwich

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Five words we want to hear every morning: Breakfast Sandwich with Citrus-Chipotle Crema!

This has become Marie Reginato’s go-to weekend brunch to serve up to friends or even just to enjoy for herself because it has it all – crispy fried egg, peppery arugula, and a vegan citrus-chipotle crema sauce spread all over crusty sourdough bread.

Prep Time
Cook Time


For the crema:

  • 2 cups cashews, unsalted and raw
  • 1/2 – 1 cup water, depending on how thick you want the crema
  • 1 garlic clove
  • 1 teaspoon salt
  • 4-6 tbsp La Tourangelle Citrus Chipotle Dressing, depending on how spicy you like it




  1. Place the cashews in a bowl, cover with fresh water and soak for a few hours or overnight.
  2. Drain and rinse well.
  3. Add the soaked cashews into a food processor or blender with the remaining ingredients for the crema.
  4. Puree until very smooth and creamy. Add more water if you’d like your crema thinner in texture.
  5. Store in the fridge in an airtight container for 3-4 days.

Fried Egg:

  1. For the fried egg, warm a small sauce pan on medium-high heat.
  2. Now add the oil and let this warm for another 30 seconds.
  3. Slowly add the egg into the pan and cook on medium-high heat. As you cook the egg, move the pan around to redistribute the oil around the edges of the egg – this helps to crisp the sides of the egg white.
  4. Cook until the egg whites are cooked through and the yolk is set. Set aside while you assemble the sandwich.


  1. Spread a generous dollop of the crema all over the toast.
  2. Then layer with the avocado slices, pickled onions, dill, arugula, fried egg and season with sea salt.
  3. Add an extra drizzle of La Tourangelle Citrus Chipotle Dressing and enjoy!

Recipe & Image By Marie Reginato