Mollete Y Huevo Recipe
Ciabatta bread with beans, chorizo cheese. Topped with a fried egg & pico de gallo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
House breakfast
Method
House breakfast
- 1
- 2
Place the brushed ciabatta halves on a baking sheet and toast in the oven for 5–7 minutes until crisp and golden.
- 3
In a small saucepan over low heat, warm the refried beans until smooth, stirring occasionally; season with a pinch of salt.
- 4
In a skillet over medium heat, crumble and cook the chorizo until browned and fragrant, about 5–6 minutes.
- 5
Spread the warm beans evenly over the toasted ciabatta halves. Top with the cooked chorizo and sprinkle with shredded cheese.
- 6
Return the assembled halves to the oven or place under the broiler for 1–2 minutes, just until the cheese melts.
- 7
- 8
Top each mollete with a fried egg and a spoonful of pico de gallo. Serve immediately.
