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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Potato Masher
$15 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$30 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Refried Beans
1
2
2
1
Pico de Gallo
1
½
2
1
Eggs and Assembly
4
2
1
4
1
⅓
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.
Leave a Review
Reviews (26)
Back to Topmy god thay are so good .
Anonymous
london england
7/9/2021
Does this recipe really call for 1 cup of oil for two cans of beans? Seems like a lot. Mia you other reicpies only. All for one tablespoon of oil per can of beans
Jlstephens
Nyc
7/13/2021
One cup of oil is crazy!
LucyZ
Pleasantville, ny
8/8/2021
Fantastic Brunch dish. I originally thought that was a lot of oil but it actually makes the beans very creamy. The layers make every bite delicious. The soft but crusty edged bread, creamy refried beans, runny egg yolk, slightly salty oaxaca, freshness of pico de gallo, avocado and tangy pickled onions. The textures blend really well. I’ve made it a few times. I added some Mexican chorizo the first time and that was also delicious. This recipe is a keeper!
Shan
Ponte Vedra, FL
8/13/2021
Your recipes are fantastic! HOWEVER, what is the reason there is not a PRINT icon OR when you highlight, copy, paste to save in order to print, the COPY is not READER FRIENDLY? The QUANTITY measurements are ON THE RIGHT and not the left next to the ingredient..... easy to make a mistake with measurements. Am I the only subscriber with this complaint about the format of your recipes?
Anonymous
Windsor, CT
12/27/2021
I love molletes and they are very easy to make but this particular recipe I just don’t like it’s too much oil also you can use Mexican blend cheese Basically you can spread your bread I like baguette with refried beans add some cheese on top bake the molestes until the ch melts then you can add any salsa.
Maria
México
1/9/2022
PLEASE fix your printing/formatting issues? Does not print with a photo? Photo would be nice...
Anonymous
1/26/2022