This little recipe is so amazing, and I can’t tell you how much we loved eating it. We LOVE Mexican food anyway, so these Mexican muffins were definitely an idea we wanted to pursue. We had them for lunch, but you could easily make this a breakfast item or even serve it as part of a bigger meal at dinner.
It’s very simple to make them. You start with an English muffin, cut in half and toasted. Then you spread mole on both sides (we bought a tin of mole, but you could also make your own). You top this with hot refried beans, and then add guacamole and sour cream. You could also just smash up an avocado with lemon juice if you don’t have any guacamole on hand!
Finally, you fry an egg and put it on top of one half. Put the other half on top to make a huge stack which is as satisfying as it is crazy. When you bite in, the yolk runs down and combines with all of the different flavours. They’re very rich and filling, and just totally packed with flavour.
If you’re worried about calories, you can ditch the muffins in favour of a flatbread, or serve the whole mix up as a cold hash. It’s a pretty versatile combo, but the Mexican muffins have to be the winner for me. I can see these featuring on a whole lot of relaxed Sundays to come!