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Huevos Rancheros Breakfast Sandwich

A toasted torta roll spread with rich refried beans topped with an over-easy egg, fresh slices of avocado, cilantro lime cabbage slaw, grated cotija cheese, and finished with a drizzle of avocado salsa Verde

INGREDIENTS

  • 1 ea. Torta roll
  • 2 Tbsp. Mayonnaise
  • 0.25 c. Refried beans, prepared
  • 1 ea. Fried egg, sunny side up
  • 0.5 ea. Avocados From Mexico, stage 3, 1/4" slices
  • 0.25 c. Cilantro lime cabbage slaw
  • 2 Tbsp. Cotija cheese, crumbled
  • 3 Tbsp. Avocado Salsa Verde
  • Avocado Salsa Verde:
  • 1 Tbsp. Olive oil
  • 4 c. Tomatillos, medium sized
  • 0.5 ea. White onion, minced
  • 1 ea. Garlic, fresh
  • 2 ea. Avocados From Mexico, stage 4, peeled and pitted
  • 0.25 c. Cilantro
  • 1 tsp. Kosher salt
  • 0.5 Tbsp. Lime juice, fresh
  • 1 ea. Jalapeño, deseeded and minced

INSTRUCTIONS

For the sandwich:
  1. Split Torta Bun, spread mayonnaise and toast.
  2. Heat beans and fry egg.
  3. Top roll with egg, sliced avocado, cilantro lime slaw, cotija cheese, and avocado salsa verde.
For the salsa:
  1. In a medium bowl, fold all ingredients together until all ingredients are evenly combined.

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