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EGGS - Chorizo Molletes
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Mario Batali The Chew Recipes Chorizo Molletes ingredients CHORIZO MOLLETES 3 ciabatta rolls | |
1 | yellow onion, (diced) |
2 cloves | garlic |
1 serrano (sliced, plus more) | |
15 ounces | refried beans |
2 teaspoons | dried Mexican oregano |
1 bunch | scallions, (sliced, white and green parts separated) |
1 pound | fresh Mexican chorizo, (removed from casing) |
8 | eggs |
1 1/2 cups | Oaxaca cheese, (shredded) |
Kosher salt | |
freshly ground black pepper | |
4 tablespoons | extra-virgin olive oil, (separated) |
2 tablespoons | butter |
1 | avocado, (sliced) |
1 cup | Pico de Gallo |
hot sauce, (to serve) |
step-by-step directions
Preheat oven to 350°F.
Slice the ciabatta rolls in half widthwise, so that there are 3 top buns and 3 bottom buns. Place then flat-side-up on the cutting board.
Preheat 2 tablespoons of canola oil in a large sauté pan over medium heat. Cook the chorizo until caramelized and browned, about 8-10 minutes. Push the sausage to the side of the pan and add the onion and garlic. Sautee until translucent, about 4 minutes. Add the sliced serranos and a 1/4 cup of hot water. Cook for an additional minute and stir to create a little sauce. Remove from heat and set aside.
Meanwhile, heat 2 tablespoons of oil in a medium pot. Add the oregano and the white part of the scallions. Sautee until translucent, about 2 to 3 minutes. Add the beans and season with salt and pepper. Stir to incorporate air and emulsify the beans and oil. Remove from heat and set aside.
Spread the refried bean mixture in an even layer on top of each slice of bread. Place the bread halves, bean-side-up, side-by-side in a baking dish or sheet pan. Spread the reserved chorizo mixture over the top of the bread.
Top with shredded Oaxaca cheese. Place in the oven to bake for 15 minutes.
Meanwhile, preheat a large non-stick sautee pan over medium heat. Melt a couple tablespoons of butter. Once the butter melts and the foam from the butter has subsided, crack the eggs into the pan and cook until the white have set. Season the eggs with salt and pepper.
Serve molletes with fried eggs, sliced avocado, green scallion ends and pico de gallo on top. Serve with more sliced serrano peppers and hot sauce to taste.
Tips
- Substitute the Oaxaca cheese with queso fresco or ricotta salata cheese.
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