Completa Minuta Recipe

Cut the avocado in half, remove the pit and scoop the flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky.

Stir in the lime juice, salt, pepper and chopped cilantro (if using). Taste and adjust seasoning. Cover and set aside at room temperature.

Bring a small pot of water to a simmer. Add the tomatoes and simmer for 4–5 minutes until skins blister and flesh softens. Alternatively, char the tomatoes and chile directly on a hot skillet or under a broiler until blackened in spots.

Remove tomatoes and chile to a blender or food processor. Add the quartered onion, garlic, 1 tsp oil, 1/2 tsp salt and 1/4 tsp sugar. Blend to a coarse or smooth consistency depending on preference.

Taste and adjust salt. If the salsa is very watery, cook it in a small skillet over medium heat for 3–4 minutes to concentrate flavor, stirring occasionally. Keep warm or refrigerate if preparing ahead.

Crack the eggs into a bowl, add the milk, 1/4 tsp salt and 1/4 tsp pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt the butter or add oil. Pour in the eggs and let them sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, folding the eggs until soft curds form but still moist — about 2–3 minutes total. Remove from heat slightly before fully set; residual heat will finish them.

If using hot dogs, warm them in simmering water for 2–3 minutes or slice and pan-fry for 3–4 minutes until lightly browned. If using bacon, cook until crisp and chop. Warm diced ham briefly in the skillet if using.

If you prefer, slice hot dogs lengthwise and quickly sear in the same pan used for eggs for 1–2 minutes per side to get a little texture.

Preheat a skillet or griddle over medium heat. Lightly butter the insides of the buns or split bolillos and toast cut-side down until golden, about 1–2 minutes.

Spread a thin layer of mayonnaise (if using) on the buns. Place a generous spoonful of avocado spread on the bottom half of each bun.

Add a layer of scrambled eggs, distributing evenly between the two buns.

Arrange the warmed hot dogs and chopped bacon/ham over the eggs. Spoon 1–2 tablespoons of salsa roja over the proteins on each sandwich (more to taste).

Sprinkle shredded cheese over the hot filling so it melts slightly from the heat. Add pickled jalapeños if desired.

Close the sandwich, press gently and slice in half diagonally if desired.

Place the Completa on a plate, sprinkle with crumbled queso fresco and chopped cilantro. Serve immediately with extra salsa or hot sauce on the side.

If making ahead, keep components separate and assemble just before serving to preserve bread texture.