Torta Breakfast

One of the greatest things about making your own bread at home is that you have a lot of versatility when it comes to easy, filling meals. And if you have small bread, it gets even easier. After I made bolillos for the first time I have been trying to keep homemade bread in the house all the time (Jon insists that store-bought bread is “not that bad“) so we can make a snack, eat it with dinner or use it for breakfast. And what kind of breakfast do you make with bolillos? Tortas de huevo, of course (egg Mexican sandwiches)

I am going to admit that this particular torta is kind of bland. A real torta should have tomato, onion and avocado slices in addition to the refried beans, scrambled eggs, cheese and ham. In my defense, I wasn’t feeling all there when I made this and I left out some important ingredients. It still looks good, doesn’t it? I should also add that this particular bread is not exactly a bolillo, but a telera. The difference is in the shape. Bolillos are lemon shaped with one long slash on top while teleras are more round with two shorter slashes on top. And technically this is either because bolillos and teleras are pan blanco, “white” bread, and this had a healthy darker color thanks to the whole-wheat. Either way it was a delicious breakfast that brought back so many memories…

¡Buen provecho!


  • This looks really good for breakfast.

  • I had a good laugh about Peter G’s “brekky”. I’ve always thought it was a SA word. This is however a delicious breakfast. As for homemade bread…..nothing beats it!

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