Tuscan White Bean Soup with Olive Oil and Rosemary
Tuscan White Bean Soup with Olive Oil and Rosemary is a gluten free, dairy free, lacto ovo vegetarian,
Bean Egg and Cheese Molletes
Ingredients
- Two 6- to 7-inch long soft white rolls, split lengthwise
- 8 ounces shredded pepper jack cheese
- One 15- to 16-ounce can refried beans (about 1 1/2 cups)
- 4 slices thick-cut bacon, roughly chopped
- 1 to 2 ripe juicy tomatoes, sliced 1/4-inch thick (you need about 12 slices)
- Kosher salt
- 1 tablespoon unsalted butter
- 4 large eggs, beaten well with a fork
- 3 scallions, thinly sliced
- 2 tablespoons fresh cilantro leaves
- Salsa and hot sauce, for serving (optional)
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