scrambled egg molletes


My new everything – i could have this anytime anywhere.  I am deeply in love.  Its the right combination of my favorite things; eggs, bread, beans, chorizo, avocado and cheese!  Oh my …


  • 2 crusty bread rolls
  • 1 cup pinto beans, rinsed, drained & mashed
  • 3 oz. Mexican chorizo, casings removed
  • 8 eggs
  • 2 tbs milk
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • olive oil
  • 1 avocado, sliced
  • 3/4 cup Mexi Blend cheese
  • 3/4 cup salsa


Cut each roll in half lengthwise and toast.

Heat 1 tbs olive oil in a skillet on medium high.  Cook the chorizo, breaking up the meat with a wooden spoon, until cooked through – about 5 minutes.  Transfer chorizo pieces to a plate lined with paper towel.  Clean the skillet.

In a medium bowl, combine and beat the eggs, milk, chili powder and salt.  Heat 1 tbs oil on your skillet on medium.  Add the egg mixture and allow to cook without disruption until set on bottom and sides.  Add the chorizo and then lift and fold sides.  Continue cooking for another few minutes.

Heat oven on 350 F.

Spread cut rolls with mashed beans.  Top them with chorizo eggs, then sliced avocado and finally shredded cheese.  Place on baking sheet and pop into oven until cheese has melted.  Top with salsa and serve immediately.

Yields 4 servings.

…delicious happens

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