All-day breakfast molletes

All-day breakfast molletes

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Bean-stuffed molletes, or Mexican beans on toast, make a wonderful start to the day. Beans, like corn, underpin Mexican food and refried beans, or frijoles, are a common variation. You will adore these molletes any time of day but they make an especially hearty breakfast. The doughy centres of the bread rolls are removed then crisped under the grill (broiler) or in a sandwich press, leaving you with a crunchy bread shell to pile high with whatever you like – think Mexican bruschetta and a myriad of diverse seasonal toppings. For breakfast I have included the essentials, but let your imagination run wild.

Ingredients

Quantity Ingredient
24 thin slices pancetta, cut into 3 cm lengths
200g cherry tomatoes
6 mexican-style bread rolls, bolillos, small baguettes, kaiser rolls or ciabatta rolls
Refried beans
2 tablespoons extra-virgin olive oil, plus extra for drizzling
200g provolone, grated
10g butter
6 large organic eggs
2 avocados, cut into thirds
90g salted ricotta, roughly chopped
1 red onion, thinly sliced
1 large handful coriander leaves
Jalapeño & finger lime crema
2 limes, each cut into 3 wedges
red leaves, such as bull’s blood, to garnish

Method

  1. Preheat an overhead grill (broiler) to high.
  2. Place the pancetta on a tray and grill (broil) until crisp. Place the tomatoes on a tray and grill until softened. Keep warm.
  3. Cut the rolls in half lengthways. Remove and discard the soft bread centres to form bread shells. Drizzle with a little olive oil. Grill the bread shells for 1–2 minutes on each side, until crisp and golden.
  4. Reheat the refried beans. Generously spread the beans over the rolls, sprinkle with provolone and grill until melted.
  5. Meanwhile, brush a non-stick pan with the 2 tablespoons of oil, add half the butter and heat over low, until melted. Gently fry the eggs for 2 minutes, or until set. Transfer to a chopping board and trim to make a neat round. Season the egg white with salt.
  6. Place 2 roll halves onto each serving plate. Arrange an egg, the pancetta and tomatoes on top. Garnish with avocado, salted ricotta, red onion and coriander. Drizzle with jalapeño and finger lime crema and serve with a lime wedge. Garnish with the red leaves.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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