Thick slices of rustic white bread, topped with Hatchamole, scrambled eggs, a good dose of cheddar cheese, pico de gallo, a dollop of sour cream and a sprinkle of chopped cilantro. A beautiful scrambled egg breakfast sandwich to start your day.
Hatchamole is a simple guacamole recipe with chopped roasted Hatch chile peppers stirred in. In our parts, Hatch chiles have somewhat of a cult following. Hatch pepper refers to varieties of peppers which are grown in the Hatch Valley of New Mexico, an area stretching north and south along the Rio Grande River.
These green chiles are not Poblanos, nor are they Anaheims. They are a special breed that have their own names and range of flavors. Most of the varieties grown in the Hatch Valley have been developed at New Mexico State University. They range in heat from very mild to some which are much spicier than Jalapenos. The soil and growing conditions in the Hatch Valley contribute greatly to the consistent and superior flavor of a Hatch chile.
Early fall we obsess and evangelize over the arrival Hatch green chiles. Grocery store parking lots, roadside stands and farmers’ markets set up huge rotating drums over flames to roast off the thick skins. The aroma finds us standing in lines to stock up on bags of these roasted chiles to bury in our freezers to make warming, comforting and delicious meals all winter long.
Before New Mexico decided to share the chile love, I remember jumping in the car and driving south into New Mexico until we came to the first pickup truck on the side of the road that was filled with gunny sacks full of fresh Hatch chiles. I’d spend the next 2 days oven roasting and packing them into freezer bags.
So, let’s build that scrambled egg breakfast sandwich. Be sure to garnish this with some Pico de Gallo. The recipe is easy and with such fresh and flavorful rewards.
- Rustic French Bread thick cut into 4 slices
- 5 eggs
- 2 teaspoon milk
- 1/2 Tablespoon olive oil or butter is even better
- garlic salt
- Sharp cheddar cheese
- Pico de Gallo
- Sour Cream
- For the Hatchamole
- 2 ripe avocados
- 2 small tomatoes chopped
- 2 Hatch Green Chile roasted, tops, seeds and veins removed, chopped
- 1/3 cup cilantro chopped
- 1 clove garlic minced
- 3 tablespoons sweet or red onion minced
- juice of 1 lime
- 1/2 teaspoon salt
Preheat oven to broil. Slice the bread and place slices on a baking sheet.
Meanwhile, in a bowl, whisk the eggs, the milk and garlic until blended. Heat a medium skillet until hot, add oil and when it shimmers, add the egg mixture. Turn to medium heat and cook eggs until just ready to set.
For the Hatchamole: Mash the avocado, leaving a few rough chunks. Stir in the remaining ingredients.
It is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole and refrigerate to keep from darkening.
Spread the bread with a healthy layer of Hatchamole. Divide the eggs to place over each sandwich. Top each with a heathy grating of sharp cheddar cheese.
Place under broiler and heat until cheese is melted.
To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.
Hatchamole and Scrambled Egg Breakfast Sandwich …It’s Whats for Breakfast.