Molletes Are Beter Than Avocado Toast

Recipe for open-faced 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.

If you can't find bolillos at your local bakery, use a sweet French roll instead. This recipe is an excerpt from my cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona.

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.

The post Molletes for Breakfast Anytime appeared first on Recipes | Jackie Alpers.