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
This Southwestern scrambled egg breakfast sandwich is one of our favorite Hatch green chili recipes for breakfast. Scrambled eggs with a green chile kick.
- 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
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Preheat oven to broil. Slice the bread and place slices on a baking sheet.
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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.
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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.
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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.
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Place under broiler and heat until cheese is melted.
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To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.
Hatchamole Scrambled Egg Breakfast Sandwich …It’s Whats for Breakfast.
