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Breakfast Tortas
Wondering how to make 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
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 large eggs
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon olive oil
- 4 cooked bacon strips, halved
- 1/2 medium ripe avocado, peeled and sliced
- 1/2 cup salsa
- 2 green onions, chopped
Directions
- 1. 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.
- 2. In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes.
- 3. Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.
Nutrition Facts
1 each: 677 calories, 24g fat (8g saturated fat), 244mg cholesterol, 1279mg sodium, 94g carbohydrate (8g sugars, 8g fiber), 28g protein.
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