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.
- 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
- Hatchamole
- Pico de Gallo
- Cilantro
- 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 Scrambled Egg Breakfast Sandwich …It’s Whats for Breakfast.
adam @unorthodoxepicure says
May 26, 2013 at 4:44 pmLooks delicious! I’m with you on the Hatch chiles. I have my source for the fresh ones. Otherwise, I go with Hatch Chile Co.
Lea Ann says
May 30, 2013 at 3:23 pmI really think the Hatch Chile Company chiles have good flavor. I’m going to contact them and get the scoop.
Happy Valley Chow says
May 26, 2013 at 5:26 pmWho doesn’t love a delicious egg sandwich?? Definitely going to give this a try!
Happy Blogging!
Happy Valley Chow
Lea Ann says
May 30, 2013 at 3:22 pmWell I know for sure you and I do. You better give this one a try.
Karen (Back Road Journal) says
May 27, 2013 at 5:28 amWow, what a way to start the day. That is a tasty sounding sandwich.
Lea Ann says
May 30, 2013 at 3:22 pmThank you Karen.
Karen Harris says
May 27, 2013 at 6:16 amThis 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.
Lea Ann says
May 30, 2013 at 3:22 pmThose last words reminded of that “Getting Real In the Whole Foods Parking Lot” video. LOL
Vickie says
May 27, 2013 at 11:17 amI 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.
Lea Ann says
May 30, 2013 at 3:21 pmThank you so much for those compliments Vickie. That’s a shame about Montana being Hatchless.
dan says
May 27, 2013 at 4:44 pmYou’re close to crossing the line of cruelty, posting something that yummy…unless you make me one!
Lea Ann says
May 30, 2013 at 3:20 pmI posted this just to torture you Dan.
Susan says
May 28, 2013 at 7:00 amBeing 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!
Lea Ann says
May 30, 2013 at 3:20 pmI wouldn’t doubt that Hatch would be hard to find for you. Darnit. You can still make that sandwich.
Karen says
May 28, 2013 at 9:54 amThat looks like one delicious breakfast. I’d love to have a sack full of Hatch chiles… mmm, good!
Lea Ann says
May 30, 2013 at 3:19 pmCome to Colorado in September, I’ll find those chiles for you.
Larry says
May 28, 2013 at 10:47 amOMG 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.
Lea Ann says
May 30, 2013 at 3:19 pmI thought you might likes of this one Larry. Hope you give it a try.
Larry says
May 28, 2013 at 10:51 amI’m back and found a bag on ground chiles – we chopped them fairly fine in the food processor and froze as patties.
Lea Ann says
May 30, 2013 at 3:18 pmMake that breakfast. 🙂
Jenn says
May 29, 2013 at 6:23 amOoohhh, 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!!
Lea Ann says
May 30, 2013 at 3:18 pmI’m a chile head. I agree
Lisa @ Whisk & Cleaver says
May 30, 2013 at 10:56 amI 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.
Lea Ann says
May 30, 2013 at 3:17 pmThanks for stopping by my blog Lisa and the comment. Always love new visitors.
Rocky Mountain Woman says
May 30, 2013 at 4:10 pmSave me one, I’ll be over in the morning!
Lea Ann says
June 2, 2013 at 12:20 pmLOL, if only that were true. 🙂
Gloria Brandt says
January 19, 2020 at 9:42 amLeanne, 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.
Lea Ann Brown says
January 22, 2020 at 11:27 amHi 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.