Name: Molletes
Yield: 4 Servings
Ingredients: 1 cup vegetable oil; 2 large onions, chopped; 2 15.5-oz. cans pinto beans, rinsed; 1 bay leaf; Kosher salt; 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; 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; ⅓ cup pickled or sliced red onion; Hot sauce (for serving)

Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

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.

What you’ll need

Dutch Oven
$90 At Amazon
Potato Masher
$23 $18 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$35 $32 At Amazon

Recipe information

Yield
4 Servings

Ingredients

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

⅓ cup pickled or sliced red onion

Hot sauce (for serving)

Preparation

Refried Beans
Step 1
Heat oil in a medium Dutch oven or other heavy pot over medium. Add onions and cook, stirring, until just beginning to turn golden brown, 10–14 minutes. Stir in beans and add bay leaf. Cook, stirring occasionally, until beans begin to soften and fall apart, 9–11 minutes. Season beans with salt and remove from heat. Remove and discard bay leaf. Mash beans with a potato masher until smooth and spreadable.
Do Ahead: Beans can be made 3 days ahead. Let cool; cover and chill.
Pico de Gallo
Step 2
Toss tomato, red onion, cilantro, jalapeño, and lime juice in a small bowl to combine; season with salt.
Eggs and Assembly
Step 3
Heat broiler. Generously butter cut sides of rolls and place, buttered side up, on a rimmed baking sheet. Broil until butter is melted, about 1 minute. Remove from broiler; spread ⅓ cup refried beans over cut side of each roll half and arrange cheese down center. Broil until cheese is melted and beginning to brown, about 2 minutes.
Step 4
Top each mollete with a fried egg, then pico de gallo, avocado, and pickled onion. Serve with hot sauce.

Recipe notes

See Related Recipes and Cooking Tips

33 Thanksgiving Breakfast Recipes to Feed a Crowd Without Fuss
You've got a lot to do today. Let's make the morning meal as easy and delicious as possible.

Recipe information

Ingredients

Refried Beans

Pico de Gallo

Eggs and Assembly

Preparation

Refried Beans

Step 1

Pico de Gallo

Step 2

Eggs and Assembly

Step 3

Step 4

Recipe notes

33 Thanksgiving Breakfast Recipes to Feed a Crowd Without Fuss