Breakfast doesn’t need to be complicated. Put a fried egg on almost anything and you instantly have a satisfying morning meal.
These breakfast sopes come together in under 15 minutes. They’re ideal for busy weekday mornings yet elegant enough for a leisurely weekend breakfast with a cup of coffee.
I love using leftovers. For these sopes I warmed store-bought sopes and topped them with quick homemade refried beans made from leftover frijoles de la olla, a generous scoop of chunky guacamole, and crumbled bacon. A fried egg finishes each sope, with a drizzle of hot sauce for a little kick.
To prepare, heat a comal or heavy skillet with a little olive oil and cook the sopes until golden on both sides. Spread warmed refried beans over each sope, add guacamole, then top with a fried egg. Finish with crumbled bacon and your favorite hot sauce or salsa.
If you prefer, you can make your own sopes from scratch, but store-bought sopes are a great shortcut that still delivers fantastic flavor. Serve these with a smoky hot drink for a traditional Mexican-style breakfast.
Breakfast Sopes
Yvette Marquez-Sharpnack | Muy Bueno
25
6
5
20
Ingredients
- 12 Store-bought sopes
- 1 teaspoon olive oil per sope
- Refried beans
- Guacamole
- Bacon, cooked and crumbled
- Hot sauce or salsa of your choice
Refried Beans:
- 2 tablespoons olive oil or vegetable shortening
- 1 ½ cups cooked Frijoles de la Olla plus ½ cup liquid
- Salt and pepper to taste
- 12 eggs
Instructions
Refried Beans:
- Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the reserved liquid. Cook over medium heat, mashing the beans with a potato masher, until they form a thick paste, about 10 minutes. Season with salt and pepper to taste.
Sopes:
- In a heavy skillet, drizzle a little olive oil and cook the sopes in hot oil for 2 to 3 minutes per side, until golden and crisp.
Assembly:
- Top each sope with warm refried beans and a spoonful of guacamole.
- Heat a small nonstick skillet over medium-low and fry eggs over-easy. Place one egg on each sope.
- Season eggs with salt and pepper.
- Sprinkle with crumbled bacon and drizzle with hot sauce or salsa.
Notes
- Nutrition facts are based on a serving of two sopes per person topped with refried beans, 1 tablespoon guacamole, one egg and about ½ slice of bacon per sope.
Nutrition
Calories: 578kcal |
Carbohydrates: 49g |
Protein: 24g |
Fat: 31g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by Jenna Sparks