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. 

molletes with egg, queso fresco, beans avocado and hot sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 4
Author: Jackie Alpers
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.
Course Breakfast, Main Course, Snack
Cuisine Sonoran Style Mexican
Keyword mexican breakfast recipe, molletes, molletes recipe, Taste of Tucson cookbook recipe
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