Hatchamole and Scrambled Egg Breakfast Sandwich

Guacamole and Scrambled Egg Breakfast Sandwich

Thick slices of rustic white bread, topped with Hatchamole, scrambled eggs, extra sharp cheddar cheese, pico de gallo, a dollop of sour cream and a sprinkle of chopped cilantro.

Hatchamole is a simple guacamole recipe with chopped roasted Hatch Green chiles 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.

Equipment used to roast chiles

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 chiles.  I’d spend the next day roasting and packing them into freezer bags.

After a season of making their appearance in Green Chili’s, Tortilla Soups and Chile Rellanos, my stockpile is sadly depleted. So, I turn to Hatch Chile Company,  canned fire roasted chopped green chiles. With the brand name “Hatch”, the ingredient list simply reads New Mexico Chiles. Whether they’re chiles from Hatch Valley or not, I don’t know, but I do know they pack a great flavor.

Let’s build that sandwich.

5.0 from 2 reviews
Hatchamole and Scrambled Egg Breakfast Sandwich
  • Rustic French Bread, thick cut into 4 slices
  • 5 eggs
  • 2 t. milk
  • ½ T. olive oil (or butter is even better)
  • garlic salt
  • Sharp cheddar cheese
  • Guacamole
  • Pico de Gallo
  • Cilantro
  • Sour Cream
  1. Preheat oven to broil. Slice the bread and place slices on a baking sheet.
  2. 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.
  3. 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.
  4. Place under broiler and heat until cheese is melted.
  5. To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.

5.0 from 2 reviews
Cuisine: Southwestern
  • 2 ripe avocados
  • 2 small tomato, chopped
  • 4 ounces Hatch Green Chiles
  • ⅓ cup cilantro, chopped
  • 3 tablespoons finely minced onions
  • juice of 1 lemon
  • 1 clove garlic, minced
  • ½ teaspoon salt
  1. Mash the avocado, leaving a few rough chunks.
  2. Stir in the remaining ingredients.
  3. 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.

5.0 from 2 reviews
Pico de Gallo
Cuisine: Southwestern
  • 2 tomatoes, diced
  • ¼ Red onion, diced
  • 1 jalapeno, seeded, deveined and diced
  • 1 tablespoon minced garlic
  • Juice of 2 limes
  • 2 tablespoons cilantro, plus extra for garnish
  • Salt and pepper
  1. In a bowl combine all ingredients.


Hatchamole and Scrambled Egg Breakfast Sandwich…It’s Whats for Breakfast.

This is another Colorado inspired recipe compliments of the Mariposa Lodge Bed and Breakfast, Steamboat Springs, CO, and featured in the new cookbook Tasting Colorado.




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  1. says

    This is the perfect way to get revved up for the day. I love those hatch chiles too. If I close my eyes and wish really hard, I can almost smell them roasting in the Whole Foods parking lot.

  2. says

    I love this sandwich and the gorgeous food styling. Red, yellow and green are my kitchen colors and I would frame that shot if I had any wall real estate in my kitchen. :-)
    Since leaving Texas I can’t get Hatch chilies anymore. I make up for it by planing a ridiculous amount of Anaheim chilies which seem to love the crazy long days in summer. I roast them on the grill and eat them all summer and fill the freezer for winter.

  3. dan says

    You’re close to crossing the line of cruelty, posting something that yummy…unless you make me one!

  4. says

    Being from the north, I don’t believe I’ve ever heard of Hatch chilies but after reading your post, I certainly love to find some! Chances are probably slim to none up here, though.

    What a delicious breakfast sandwich!

  5. says

    OMG Lea Ann – that thing is over the top awesome. As soon as I hit the post button, I’m heading to the freezer to see if I still have some roasted chiles from last year.

  6. says

    Ooohhh, that sandwich looks and sounds wonderful! Hatch chiles are all the rage out here.. they have been for a while now too. I’m with you, though, don’t care where they come from, as long as they don’t loose that delicious flavor!!

  7. says

    I love the look of this sandwich! All my favorite things piled high in one bite, what’s not to love? I haven’t heard of Hatch chilies but will take a look at our farmer’s market and see what they have.


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