These open-faced breakfast sandwiches are 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. I think Molletes beat avocado toast any day.
Servings: 2 4
If you can't find bolillos at your local bakery, use a sweet French roll instead.
- 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
- 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.
This recipe is an excerpt from Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona, by Jackie Alpers
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