Mexican-style molletes with crispy eggs

Name: Mexican-style molletes with crispy eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 onion, finely chopped; 150 g cherry tomatoes, finely chopped; 1 avocado, chopped; 1 green or jalapeño chilli, deseeded finely chopped; 1 lime, juice; 3 tbsp olive oil; 1 clove/s garlic, finely chopped; ¼ tsp ground cumin; ¼ tsp paprika; 400 g can black beans, drained, liquid reserved; 4 British Blacktail Large Free Range Eggs; 4 slice/s wholegrain sourdough; 25 g pack coriander, roughly chopped; 100 g feta, crumbled

Molletes are extremely delicious open sandwiches topped with refried beans, cheese and salsa. They make a brilliant breakfast or weekend brunch as they’re a source of fibre and protein, not to mention offering a generous quota of plants.

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VegetarianHealthySource of fibreSource of protein6 plant varieties

Serves4
CourseBrunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 onion, finely chopped
150g cherry tomatoes, finely chopped
1 avocado, chopped
1 green or jalapeño chilli, deseeded finely chopped
1 lime, juice
3 tbsp olive oil
1 clove/s garlic, finely chopped
¼ tsp ground cumin
¼ tsp paprika
400g can black beans, drained, liquid reserved
4 British Blacktail Large Free Range Eggs
4 slice/s wholegrain sourdough
½ x 25g pack coriander, roughly chopped
100g feta, crumbled

To make the salsa, put 2 tbsp of the chopped onion in a bowl with the cherry tomatoes, avocado, ½ of the chilli and a pinch of salt. Pour over ½ of the lime juice, then set aside until ready to serve.
Heat 2 tbsp oil in a large frying pan over a medium-high heat. Fry the remaining onion with a pinch of salt for 4-5 minutes until soft. Add the garlic and remaining chilli; fry for 2-3 minutes. Stir in the cumin, paprika and beans, and fry for 2 minutes more. Add ½ of the bean liquid (discard the rest) and simmer for 1-2 minutes, then use a potato masher to roughly crush the beans. Add the remaining lime juice; take off the heat.
Use the remaining 1 tbsp oil to fry the eggs in a small frying pan. Meanwhile, toast the sourdough. To serve, top the toast with the beans. Stir the coriander through the a fried egg and some feta; serve straight away.

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