Mexican Fried Egg Breakfast Torta Recipe

• 1 cup good-quality refried beans
• 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
• 4 large or extra-large eggs
• 4 Mexican torta rolls or bolillo rolls, split and toasted
• 1 cup shredded Monterey Jack cheese
• 1 or 2 ripe red tomatoes, sliced
• Handful fresh cilantro leaves, torn
• 2 cups shredded iceberg lettuce
• 1 large avocado, pitted, peeled, and sliced

1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy.
2. Stir until warm.
3. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so theyre slightly drippy).
4. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls.
5. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg.
6. Sauce it up with the remaining chile gravy.
7. Sprinkle with some cilantro and the shredded lettuce.
8. Spread the avocado slices evenly on the top halves of the rolls.
9. Close the sandwiches, pressing down to compress them.
10. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.

beans, chile gravy, eggs, torta rolls, shredded monterey jack cheese, red tomatoes, handful fresh cilantro, avocado

Taken from www.chowhound.com/recipes/mexican-veggie-torta-with-fried-eggs-31043 (may not work)