Rick Bayless' Egg and Bacon Torta {A Flavor Bomb Breakfast Sandwich!}

It was a big weekend with Cinco de Mayo, the coronation of King Charles, and the Kentucky Derby. We celebrated Cinco de Mayo with homemade crunchwraps Friday night and these FLAVOR BOMB breakfast tortas Saturday and Sunday! 

I've made a few of Rick Bayless' tortas and they are always layered with flavor and insanely delicious! This breakfast torta is no exception. It is layered with big flavors and would be a hit for just about anyone looking to change up their breakfast game.

We begin with a toasted telera, or Mexican sub roll and we coat the bottom with a smear of blended chipotle chiles en adobo.

Then we top the chipotles en adobo with a good smear of smooth and creamy black beans.

Here's where you can feel free to change things up. The next layer of flavor is a slice or two of bacon to add some crunch and smokiness, OR you can simply go vegetarian and omit the bacon. Dare I say this torta may even be better without the bacon. There is enough flavor that it would be every bit as delicious without bacon.

Next you'll add your fluffy scrambled eggs. This is the heart of the torta! 

Finally, you'll top the eggs with the cheese, which is the glue that holds the whole torta together! Bayless calls for Chiuahua cheese, but I think you could go with mozzarella or frankly, any cheese that you have on hand.  Then the torta gets wrapped in foil, baked in the oven for a few minutes, topped with avocado, and eaten! It is quite frankly simply delicious! I highly recommend it!

     Egg and Bacon Torta             

Adapted from Rick Bayless Website

by Rick Bayless

Makes 6

1 dozen large eggs

1/3 cup heavy cream

10 pieces crispy bacon

1 (7.5oz) can chipotle chiles en adobo

1 (15 oz) can black beans

6 telera rolls sliced in half across the equator

2 tablespoons butter

3/4 cup Chiuahua cheese, shredded

1-1/2 avocados, peeled, pit discarded, thinly sliced

chipotle salsa

Preheat the oven to 350F. 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. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chiptole 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" 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 aluminum foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the bread is warm. Unwrap the tortas, remove the top and place the slices of avocado over the filling. Replace the top and serve immediately with a side of chipotle sauce.