Egg And Avocado Breakfast Sandwich

• 1 red bell pepper
• 1/4 medium mango, cut into pieces
• 2 tablespoons light brown sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoons fresh lime juice
• 1/2 teaspoon cayenne pepper
• Kosher salt
• 9 large eggs
• 1/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup grated extra sharp cheddar
• Kosher salt
• freshly ground pepper
• 6 kaiser rolls, split, lightly toasted
• 1 avocado, sliced
• 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

1. Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12-15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
2. Puree bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt. Do ahead: Hot sauce can be made 1 week ahead. Cover and chill.
3. Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

red bell pepper, mango, light brown sugar, white wine vinegar, orange juice, lime juice, cayenne pepper, kosher salt, eggs, milk, butter, cheddar, kosher salt, freshly ground pepper, kaiser rolls, avocado, cherry peppers

Taken from www.epicurious.com/recipes/food/views/egg-and-avocado-breakfast-sandwich-51252350 (may not work)