We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    8
  • Pinterest
    11
  • Save
    15
  • WhatsApp
  • Print
    19

Egg Sandwiches a la Mexicana

  • Prep 10 min
  • Total 30 min
  • Ingredients 10
  • Servings 4

Ingredients

1
tablespoon olive oil
2
tomatoes, finely chopped
4
tablespoons white onion, finely chopped
1
serrano chili pepper, deveined and finely chopped
8
eggs
1
splash milk
Salt and pepper, to taste
4
bolillos (classic Mexican bread)
Refried beans, to taste
1-2 avocados

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For a hot breakfast, turn on the oven and heat the bread as you prepare the eggs.

Without a doubt, my dad's favorite breakfast is eggs a la mexicana. Each time I go to Mexico to visit him, I know it will be one of our breakfasts. I frequently prepare breakfast eggs for my family and I like to change up the menu from time to time to add a little variety to our mornings. One such variation is to combine my dad’s favorite breakfast with one of my kid's favorite lunches: the sandwich. The final product? Egg sandwiches a la mexicana! Don’t they sound delicious? I add refried eggs and avocado for a more complete, breakfast that fits neatly on one plate.

If you can't find bolillos (classic Mexican bread), use French bread instead.

Directions

  • 1 Heat the olive oil in a medium-sized pot. Add the tomato, onion and chili pepper and cook for 3-4 minutes.
  • 2 While the vegetables cook, mix the eggs with the splash of milk and salt and pepper, to taste. Begin heating up the beans.
  • 3 Add the eggs to the vegetables, stir and let cook for 3-5 minutes.
  • 4 Cut the bolillos in half. Spread a layer of the refried beans on the bottom half of the bolillo, add a layer of the eggs a la mexicana and top with a few slices of avocado. Sprinkle a little salt over the avocado and close the sandwich with the top half of the bolillo.
  • 5 Serve and enjoy!

Without a doubt, my dad's favorite breakfast is eggs a la mexicana. Each time I go to Mexico to visit him, I know it will be one of our breakfasts. I frequently prepare breakfast eggs for my family and I like to change up the menu from time to time to add a little variety to our mornings. One such variation is to combine my dad’s favorite breakfast with one of my kid's favorite lunches: the sandwich. The final product? Egg sandwiches a la mexicana! Don’t they sound delicious? I add refried eggs and avocado for a more complete, breakfast that fits neatly on one plate.

Rate and Comment

Silvia Martinez Silvia Martinez
September 20, 2016

Without a doubt, my dad's favorite breakfast is eggs a la mexicana. Each time I go to Mexico to visit him, I know it will be one of our breakfasts. I frequently prepare breakfast eggs for my family and I like to change up the menu from time to time to add a little variety to our mornings. One such variation is to combine my dad’s favorite breakfast with one of my kid's favorite lunches: the sandwich. The final product? Egg sandwiches a la mexicana! Don’t they sound delicious? I add refried eggs and avocado for a more complete, breakfast that fits neatly on one plate.