Egg and bacon tortas

Fry the bacon in a couple of batches; pour off all but a couple of tablespoons of fat, leaving it in the pan.

Puree a whole can of chipotles until smooth; return most of it to the can, leaving a little behind to season the beans.

Add cooked black beans and puree, leaving a little texture if desired.

Scrape the bean puree into the bacon fat; it should sizzle. Stir, scraping up the bacon residue, and cook down briefly to a spreadable paste; set aside to cool and thicken.

Put about 3 tablespoons of butter in a nonstick pan.

Whisk a dozen eggs until the streaks of yolk and white are almost gone; add half a cup of heavy cream (up to three quarters) and 2 teaspoons salt.

Raise the heat and let the butter brown just around the edges, then add the eggs.

After a couple of minutes, slowly and gently scrape up from the bottom for large curds; turn off the heat while still slightly underdone and let the pan finish them.

Smear black bean paste across the bottom of each telera, thinning with a little water if very thick; spread chipotle puree on the tops to taste.

Layer a couple of pieces of bacon and a spoonful of scrambled egg on the beans, sprinkle with melting cheese, and put on the tops.

Put in the oven about eight minutes until the cheese melts a little and the rolls are crisp.

Open each torta, lay about four slices of avocado over the melted cheese, close and cut in half.