Servings: 2 4
Recipe for open-faced molletes breakfast sandwiches made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. Use a sweet French roll if bolillos aren't available.
Ingredients
- 2 bolillo rolls or demi baguette halved lengthwise
- 1 cup refried beans warmed
- ½ cup crumbled queso fresco
- 4 fried eggs
- 1 medium avocado sliced
- Hot sauce to taste
- Sea salt and freshly ground black
- pepper to taste
- Chile powder to taste
Instructions
- Preheat the broiler.
- Toast the bread until golden brown and then place on a foil-lined baking sheet or toaster oven pan. Heap the beans on top of each bread slice, dividing evenly, then cover with the cheese, again dividing evenly.
- Place the sandwiches under the broiler or in the toaster oven until the cheese is melted.
- Remove the sandwiches from the oven and layer each with 1 fried egg and a few slices of avocado. Season with hot sauce, salt, pepper and chile powder to taste.
Notes
What are molletes? Molletes are open-faced Mexican breakfast sandwiches made on toasted bolillo rolls topped with refried beans and melted cheese. My Sonoran version adds a fried egg and avocado. The recipe is featured in my Taste of Tucson cookbook.
What bread do you use for molletes? Bolillo rolls are a soft, slightly crusty Mexican bread roll similar to a small French baguette. Split lengthwise and toasted, bolillos hold up well under the beans and cheese without getting soggy. Find them at Mexican bakeries, Latino grocery stores, or well-stocked supermarkets. A demi baguette or soft French roll is the best substitute if bolillos aren't available.
What hot sauce goes on molletes? Any Mexican hot sauce works well. Castillo, Valentina, Salsa Huichol, and Cholula are all good choices.
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