This scrambled egg breakfast sandwich recipe uses 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.
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 Grand River.
What Are Hatch Chile?
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.
With a freezer full of those wonderful chile, they make appearances in my Hatch Green Chili, Colorado Style, Chicken Tortilla Soup and Chile Rellanos all winter long.
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.
What’s a good Substitute for Hatch Chile Peppers?
If you don’t have access to fresh roasted Hatch Chile Peppers, you can substitute Anaheim peppers that are readily available at your grocery store. They’re not quite as hot as a Hatch pepper, and with not as much pepper flavor. I actually prefer poblano peppers. With a deep earthy flavor, they roast well and will be a lively addition to any dish calling for chile peppers.
Recipe for Hatchamole Scrambled Egg Breakfast Sandwich
This Southwestern scrambled egg breakfast sandwich is one of our favorite Hatch green chili recipes for breakfast.
I hope you give it a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite scrambled egg breakfast sandwich, let me know, I’d love to give it a try.
This is a Colorado inspired recipe compliments of the Mariposa Lodge Bed and Breakfast, Steamboat Springs, CO, and featured in the new cookbook Tasting Colorado.
More Hatch Chile Breakfast Recipes
- Eggs Rio Grande
- Hatch Chile and Bacon Quiche
- Hatch Green Chile Smothered Breakfast Burrito
- Chipotle Mayo Bacon Breakfast Sandwich
Looking for a ton of Hatch Chile Recipes, take a look at my Hatch Chile page dedicated to just that
Hatchamole Scrambled Egg Breakfast Sandwich
Ingredients
- 4 slices Rustic French Bread thick cut
- 5 eggs
- 2 teaspoon milk
- 1/2 Tablespoon olive oil or butter is even better
- 1/8 teaspoon garlic salt
- 1/2 cup Sharp cheddar cheese
- 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
- Pico de Gallo for topping
- Cilantro for topping
- Sour Cream for topping
Instructions
- 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.
Nutrition
Hatchamole Scrambled Egg Breakfast Sandwich …It’s Whats for Breakfast.
Leanne, I love your recipes & can not wait til the next one arrives, I have made many of your Mexican recipes. Have you ever tried HERDEZ salsa Casera in the can? It is available in most grocery stores in the Mexican section. I use with scrambled eggs or you can top it, I use as a seasoning in chile & meatloaf, & over pork chops when cooking, and also soups, good too in bean soup. Perhaps others will contribute their ideas for using, also great when making a dip, chili con queso.
Hi Gloria! Your note made my day! Thank you so much. I don’t think I’ve ever tried that salsa, but you can bet I will. I’ll pick some up next time I’m at the store. Thanks for the recommendation. And love that idea with scrambled eggs. And for pork chops. And very clever idea for the meatloaf. Thanks again for taking the time to write.
Save me one, I’ll be over in the morning!
LOL, if only that were true. 🙂
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.
Thanks for stopping by my blog Lisa and the comment. Always love new visitors.
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!!
I’m a chile head. I agree
I’m back and found a bag on ground chiles – we chopped them fairly fine in the food processor and froze as patties.
Make that breakfast. 🙂
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.
I thought you might likes of this one Larry. Hope you give it a try.
That looks like one delicious breakfast. I’d love to have a sack full of Hatch chiles… mmm, good!
Come to Colorado in September, I’ll find those chiles for you.
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!
I wouldn’t doubt that Hatch would be hard to find for you. Darnit. You can still make that sandwich.
You’re close to crossing the line of cruelty, posting something that yummy…unless you make me one!
I posted this just to torture you Dan.
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.
Thank you so much for those compliments Vickie. That’s a shame about Montana being Hatchless.
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.
Those last words reminded of that “Getting Real In the Whole Foods Parking Lot” video. LOL
Wow, what a way to start the day. That is a tasty sounding sandwich.
Thank you Karen.
Who doesn’t love a delicious egg sandwich?? Definitely going to give this a try!
Happy Blogging!
Happy Valley Chow
Well I know for sure you and I do. You better give this one a try.
Looks delicious! I’m with you on the Hatch chiles. I have my source for the fresh ones. Otherwise, I go with Hatch Chile Co.
I really think the Hatch Chile Company chiles have good flavor. I’m going to contact them and get the scoop.