• Preheat oven to 350 degrees.
• Make the Quick Pickled Onions and the Smashed Avocado (see recipe below).
• Warm the refried bean in a small pan over medium heat.
• Place bacon strips on a sheet pan and cook at 350 degrees for 20 minutes.
• Remove from oven and place on either wire rack or paper towels to catch the grease.
• Butter each half of the Bolillo rolls.
• Turn oven to broil and broil the Bolillo rolls until just browned. Remove from oven.
• Heat a large sauté pan over medium high heat.
• Add 1 tbsp. butter to the pan and let it melt.
• Crack each egg separately in the pan and fry. Using a spatula, gently pull any egg white towards the egg yolk to create a nice round shape.
• After about a minute, add 1 tbsp. water to the pan and cover. Cook until egg white is opaque and egg yolk is slightly soft to the touch. Remove from heat.

Quick Pickled Onions

• Heat white vinegar, sugar and salt over medium heat until just hot. Place thin sliced red onions in a small bowl. Pout hot vinegar over red onions. let site for 15 minutes.

Smashed Avocado

• Peel and peel the avocado. Place avocado in a bowl and roughly smash with a fork. Squeeze the juice from your lime wedge over the avocado, salt and pepper generously.

Assembly

• Spread about 1/4 cup warmed refried beans on each toasted Bolillo half.
• Next, spread 1/4 of the Smashed Avocado over the warmed refried beans.
• Add a few sprigs of fresh cilantro, some pickled onions, sliced radishes and a fried egg.
• Garnish with Cotija cheese and either crumble bacon or eat on the side.