Chilaquiles Molletes with Sunny Side Up Egg

Huevo San Juan®
Huevo San Juan®
If you love molletes, try this delicious recipe with chilaquiles and a tasty sunny-side-up egg on top. A delightful breakfast combo in one dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions, grilled 1/4 onions, grilled
  • 8 tomatillos, grilled
  • 1 clove garlic, grilled 1 clove garlic, grilled
  • 2 Habanero chiles, grilled
  • 1/4 cups cilantro 1/4 cups cilantro
  • salt salt
  • pepper pepper
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1/2 cups chicken bullion
  • 3 cups tortilla chips
  • vegetable oil vegetable oil
  • 8 San Juan® eggs 8 San Juan® eggs
  • 4 bolillo rolls
  • 2 cups refried beans 2 cups refried beans
  • 1 cup Manchego cheese, sliced 1 cup Manchego cheese, sliced
  • sour cream
  • cheese, grated
  • pico de gallo, for decoration
Preparation
30 mins
20 mins
Low
  • Blend the onion with the tomatillo, garlic, habanero, cilantro, and season with salt and pepper.
  • In a pot, heat the oil and cook the blended sauce for 10 minutes. Add the tortilla chips and cook for 3 minutes. Set aside.
  • In a skillet, heat the oil and fry one San Juan® Egg on low heat for 5 minutes, until reaching the desired doneness, whether very cooked or runny.
  • Cut the bolillos in half and remove the bread filling. On each half of the bolillo, spread a tablespoon of refried beans, two tablespoons of chilaquiles, and the manchego cheese. Bake for 5 minutes at 180 °C to gratin the cheese.
  • Take the molletes out of the oven, place them on the plate where you will serve them, and add the fried San Juan® Egg, followed by lines of cream, sprinkle cheese, and decorate with pico de gallo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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