Breakfast Tostada
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Prep Time
8 mins
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Servings
1 serving
Breakfast Tostada
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Tostada
- 1 tablespoon neutral oil
- 1 egg large
- 1 corn tortilla
- 1/4 cup refried black beans see note, leftover or canned
Garnish
- 1/4 avocado sliced
- 2 tablespoons red onion see note, quick-pickled; or radishes and carrots
- 2 tablespoons radish
- 2 tablespoons carrot
- 1 tablespoon ancho-lada sauce see note, leftover or store-bought
- Pinch alfalfa sprouts optional
- cilantro fresh leaves
- cotija cheese crumbled
- lime wedge
Instructions
- Make the tostada: Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second.
- Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
- Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
- To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it fresh squeeze of lime, and serve immediately.
Notes
- Tips + Tricks: I've copied the recipe as it's written in the book but I made a few changes. I used pickled radishes I already had on hand, hot sauce in place of the Ancho-lada sauce, and micro greens in place of the alfalfa sprouts.
- Recipe is from The Minimalist Kitchen, written by Melissa Coleman.
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