Mexican Tostada Topped with a Poached Egg
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Mexican Tostada Topped with a Poached Egg
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Tostadas:
- 1 tbsp olive oil
- 1 corn tortilla
- ½ cup ground beef Click the link above for the recipe, leftover, mixture
- ½ cup bean Click the link above for the recipe, leftover, mixture
- cheddar cheese shredded
- grape tomatoes sliced
- green onion sliced
- black olives sliced
- 1 egg
Serving:
- salsa **Click the link above for the recipe
- guacamole **Click the link above for the recipe
Instructions
- Prepare the ground beef and black bean mixture, if desired. See the link above for the recipe.
- Heat the olive oil in a small skillet over medium heat. Add the tortilla and cook on both sides until crispy and golden brown, about 5-6 minutes. Place on a paper towel to drain.
- Add water to a large saucepan, filling it two-thirds full; bring it to a boil. Reduce heat to simmer.
- Coat a poaching cup (or custard cup) with butter or cooking spray then place in the water.
- Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
- Layer the crisp tortilla with the warmed beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions.
- Place the poached egg on top, add a few more green onions, and season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with salsa and guacamole. Enjoy.
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