Molletes

My favorite thing about molletes is that they’re an open-faced blank canvas, as simple as they are flexible. This version has all the essentials, and makes for a hearty on-the-go breakfast, but can easily be dressed up to become the star of a fabulous brunch—add chorizo or bacon for a meatier variation, or summer squash blossoms or roasted poblanos for a lighter take.

subheading: REFRIED BEANS:

1 cup vegetable oil

2 large onions, chopped

2 15.5-oz. cans pinto beans, rinsed

1 bay leaf

Kosher salt

subheading: PICO DE GALLO:

1 medium tomato, halved crosswise, seeds removed, chopped

½ small red onion, chopped

2 Tbsp. chopped cilantro

1 Tbsp. chopped seeded jalapeño

Juice of ½ lime

Kosher salt

subheading: EGGS AND ASSEMBLY:

4 Tbsp. salted butter, room temperature

2 telera rolls, bolillos, birotes, or other crusty rolls, halved lengthwise

1 lb. Oaxaca cheese, pulled into strings, or Monterey Jack, coarsely grated

4 large eggs, fried

1 avocado, thinly sliced

⅓ cup pickled or sliced red onion

Hot sauce (for serving)

Directions at bonappetit.com

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