Egg and Bacon Torta

Servings: 6  
I was spending the weekend with some friends and volunteered to make breakfast.  I wanted something that would be filling and thought about the Egg and Bacon Torta I had before I left at Tortas Frontera.  Scrambled eggs, bacon, and black beans are layered on a ciabatta roll and topped with chihuahua cheese and avocado.  I finished the sandwich in the oven to warm the filling and crisp the roll.  Serve it with chipotle salsa to add additional spice.

INGREDIENTS

  • 1 dozen large eggs
  • 1/3 cup heavy cream
  • 10 pieces crispy bacon
  • 1 7.5-ounce can chipotle chiles en adobo
  • 1 15-ounce can black beans
  • 6 telera (or ciabatta rolls), sliced in half across the equator
  • 2 tablespoons butter
  • 3/4 cup Chihuahua cheese, shredded
  • 1 1/2 avocados, peeled, pit discarded, thinly sliced
  • Chipotle Salsa

INSTRUCTIONS

Preheat the oven to 350 degrees.

Whisk the eggs with the heavy cream until well combined. Set aside.

Puree the chipotles and the adobo sauce in a food processor until smooth. Scrape into a re-sealable container. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chipotle puree over the bottom of each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1 1/2 slices on each roll).

Melt the butter in a 10-inch skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminium foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the ciabatta is warm. Unwrap the tortas, remove the top and place slices of avocado over the filling. Replace the top and serve immediately with a side of chipotle salsa.