Avocado and Egg Breakfast Tostada
Category
Breakfast
Prep
10 minutes
Cook
15 minutes
Style
Mexican
Technique
Baking
Diet Friendly
Gluten-Free
Daily Recipe: June 20, 2023
Mexican cuisine heavily relies on fresh ingredients and bold flavors. For this breakfast recipe, we'll be featuring avocado, eggs, and black beans as our key ingredients. This dish is a twist on the classic huevos rancheros that's perfect for a cloudy morning in New York City.
Ingredients (for 2)
- Corn tortilla - 2
- Ripe avocado - 1 - peeled and mashed
- Black beans - 1/2 cup - drained and rinsed
- Egg - 2
- Cilantro - 1 tablespoon - chopped
- Cotija cheese - 1 tablespoon - crumbled
- Salt - 1/4 teaspoon
- Black pepper - 1/4 teaspoon
- Vegetable oil - 1 tablespoon
Preparation
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Step 1 - π‘οΈππPreheat the oven to 375Β°F.
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Step 2 - π³π’οΈππ³Brush each tortilla with a little bit of vegetable oil, then place them on a baking sheet.
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Step 3 - π©βπ³π§βπ³π¨βπ³π₯§π°οΈBake in the oven for 10-12 minutes or until golden brown and crispy.
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Step 4 - π¨βπ³π³π³π³π₯π§πΆοΈπ₯While the tortillas are baking, heat a small skillet over medium heat. Crack each egg into the skillet and cook until the whites are set and the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
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Step 5 - π¨βπ³π²ππ₯In a small saucepan, heat up the black beans over medium heat until warm.
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Step 6 - π©βπ³π½οΈπ³π₯ππ§πΆοΈTo assemble the tostadas, spread a generous amount of mashed avocado onto each crispy tortilla. Top with warm black beans, then place a fried egg on top. Garnish with chopped cilantro and crumbled cotija cheese.
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Step 7 - π½οΈππ¨ππ΄πServe immediately and enjoy!
Additional
For a spicier kick, add some sliced jalapeΓ±os or a dash of hot sauce on top. This recipe is also very customizable, feel free to add other toppings like salsa, diced tomatoes, or even some sliced radishes for extra crunch.