molletes
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My favorite thing about molletes is that they’re an open-faced blank canvas, as simple as they are flexible. This version has all the essentials, and makes for a hearty on-the-go breakfast, but can easily be dressed up to become the star of a fabulous brunch—add chorizo or bacon for a meatier variation, or summer squash blossoms or roasted poblanos for a lighter take. —Rosalyn Vera, Cocina Luchadoras, Baltimore, MD


This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 Servings

Refried Beans

1

cup vegetable oil

2

large onions, chopped

2

15.5-oz. cans pinto beans, rinsed

1

bay leaf

Kosher salt

Pico de Gallo

1

medium tomato, halved crosswise, seeds removed, chopped

½

small red onion, chopped

2

Tbsp. chopped cilantro

1

Tbsp. chopped seeded jalapeño

Juice of ½ lime

Kosher salt

Eggs and Assembly

4

Tbsp. salted butter, room temperature

2

telera rolls, bolillos, birotes, or other crusty rolls, halved lengthwise

1

lb. Oaxaca cheese, pulled into strings, or Monterey Jack, coarsely grated

4

large eggs, fried

1

avocado, thinly sliced

cup pickled or sliced red onion

Hot sauce (for serving)

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