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Breakfast Tortas

“My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon.” This one’s a guaranteed crowd-pleaser. —Carolyn Kumpe, El Dorado, California

4 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

4 ciabatta rolls
3/4 cup refried black beans
1/3 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons lime juice
3 to 5 drops chipotle hot pepper sauce
1/8 teaspoon salt
4 eggs
1/2 cup shredded Monterey Jack cheese
1 teaspoon olive oil
4 cooked bacon strips, halved
1/2 medium ripe California Avocado, peeled and sliced
1/2 cup salsa
2 green onions, chopped

Directions

Cut the top third off each roll; hollow out bottom, leaving a 1/2-in.
shell (discard removed bread or save for another use). Place roll
bottoms on an ungreased baking sheet.
In a small bowl, combine the beans, sour cream, cilantro, lime juice,
pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg
into each roll. Bake at 400° for 10 minutes.
Sprinkle cheese over eggs. Brush roll tops with olive oil; place on

2 of 2

Breakfast Tortas (continued)

Directions (continued)

the baking sheet. Bake 5-8 minutes longer or until egg whites are
completely set and yolks begin to thicken but are not firm. Top each
with bacon, avocado, salsa and onions. Replace roll tops. Yield: 4
servings.

Nutrition Facts: 1 serving equals 677 calories, 24 g fat (8 g saturated fat), 244 mg cholesterol, 1,279 mg sodium, 94 g carbohydrate, 8 g fiber, 28 g protein.