Dinner - Lunch - Breakfast
Breakfast Molletes
Enjoy these Breakfast Molletes, traditional Mexican open-faced sandwiches, featuring toasted bread topped with refried beans, melted cheese, fresh salsa, and eggs.
Yields 4 Servings
Prep + Chill Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Perfect for a hearty start to the day, these delicious molletes are not only satisfying but also incredibly versatile. You can customize them to your taste by adding avocado slices, crispy bacon, or a sprinkle of cilantro.
Ingredients
- 1/4 piece white onion
- 4 serrano chiles, stems removed
- 3 garlic cloves, unpeeled
- 4 Roma tomatoes
- 1/2 tsp salt
- 1/3 cup fresh cilantro, roughly chopped
- 1/2 cup water
- 2 mini bolillos
- 1 Tbsp butter, room temperature
- 1 cup refried beans
- 1/2 cup Monterey jack cheese, shredded
- 1/2 Tbsp cooking oil
- 3 large Rosemary Farm eggs, beaten
Instructions
- Roast onion, serrano chiles, garlic and tomatoes on a comal or skillet over high heat. Turn frequently with tongs until char spots form. Remove from heat and peel garlic.
- Transfer roasted onion, serrano chiles, garlic and tomatoes to a food processor. Add salt, cilantro and water. Pulse 4-5 times or until desired consistency. Transfer to a salsa bowl and set aside.
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- Slice bolillos in half lengthwise and remove some of the crumb inside. Spread with butter and arrange on the baking sheet cut side up. Bake for 10 minutes or until edges are golden.
- Decrease oven temperature to 350° F.
- Spread bolillo halves with beans and top with cheese. Return to oven and bake for 8 minutes or until cheese melts.
- While cheese melts, heat oil in a small pan over medium heat. Add eggs and fold until evenly cooked.
- Divide scrambled egg over bolillo halves, top with salsa and serve.
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