Ingredients with Measurements:
- 4 bolillos (Mexican bread rolls)
- 1/2 lb. chorizo sausage, casing removed
- 4 large eggs
- 1/4 cup grated cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the bolillos in half lengthwise and place them on a baking sheet, cut side up.
3. Toast the bolillos in the oven for 5-7 minutes, until lightly browned.
4. While the bolillos are toasting, cook the chorizo in a skillet over medium heat, breaking it up with a spatula, until browned and cooked through, about 8-10 minutes.
5. Remove the chorizo from the skillet and set aside.
6. In the same skillet, crack the eggs and cook them over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes.
7. Remove the bolillos from the oven and top each half with a spoonful of chorizo.
8. Place the bolillos back in the oven for 2-3 minutes, until the chorizo is heated through.
9. Remove the bolillos from the oven and top each half with a cooked egg.
10. Sprinkle the grated cheddar cheese and chopped cilantro over the eggs.
11. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 38g
Protein per serving: 24g
Substitutions for ingredients:
- You can use any type of bread instead of bolillos.
- You can use any type of sausage instead of chorizo.
- You can use any type of cheese instead of cheddar.
Variations:
- You can add sliced avocado on top of the eggs.
- You can add sliced jalapeños for some extra heat.
- You can use scrambled eggs instead of fried eggs.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Use a non-stick skillet to cook the eggs.
- Don't overcook the eggs, as the yolks should be runny.
Storage instructions:
You can store any leftover molletes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the molletes, place them in a 350°F oven for 5-7 minutes, until heated through.
Presentation ideas:
Serve the molletes on a large platter, garnished with extra cilantro and jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sliced avocado
Pairings:
- Mexican hot chocolate
- Fresh fruit salad
Suggested side dishes:
- Refried beans
- Mexican rice
Troubleshooting advice:
- If the eggs are sticking to the skillet, make sure to use enough oil or butter.
- If the yolks break while cooking, try using fresher eggs next time.
Food safety advice:
- Make sure to cook the chorizo and eggs to an internal temperature of 165°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Molletes are a traditional Mexican breakfast dish that originated in the state of Jalisco.
Flavor profiles:
Savory, spicy, cheesy, and slightly sweet.
Serving suggestions:
Serve the molletes with a side of refried beans and Mexican rice for a complete meal.
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Region: Mexican