Recipe: Egg Tostada

Egg tostada – so good and pretty easy to make. Take your breakfast up a notch and wow that special someone in your life. Let’s get cooking!

Ingredients

• 4 corn tortillas and 4 free run eggs
• 1 cup of black bean dip
• 1/4 cup of feta and cilantro
• 1/2 cup of green onions and red pepper
• 1 ripe avocado

First, make the bean dip if you haven’t already. Such a great recipe.

Next, set the oven to 350 degrees on bake. While it’s warming up crumble the feta, and chop the cilantro, green onions and red pepper. Then neatly slice the avocado.

Place the 4 corn tortillas on a rack and bake for 5-9 minutes, until they’re toasty and crips, but not burnt.

Top with the bean dip and then mix together the feta, cilantro, green onion, and red pepper. Place neatly on half of the corn tortilla.

Get out a skillet and fry 4 eggs, sunny side up. I use grape seed oil since it has a high smoking point. Also, you can use a ring mold to cut your eggs or just to rustic and leave them.

Top the corn tortilla with an egg and you’re done!

These are so good and pretty easy to make, you just need to be sure your guests are ready to eat.

Thanks so much for visiting and I hope to see you again soon. Who wants to come over for breakfast tomorrow?!

Recipe

Print Recipe

Egg Tostada

Author: Ali

Servings: 4

Egg tostada – so good and pretty easy to make. Take your breakfast up a notch and wow that special someone in your life. Let’s get cooking!

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

CourseBreakfast

CuisineMexican

Ingredients

• 4 corn tortillas and 4 free run eggs
• 1 cup of black bean dip
• 1/4 cup of feta and cilantro
• 1/2 cup of green onions and red pepper
• 1 ripe avocado

Instructions

• First, make the bean dip if you haven't already. Such a great recipe.
• Next, set the oven to 350 degrees on bake.
• While it's warming up crumble the feta, and chop the cilantro, green onions and red pepper. Then neatly slice the avocado.
• Place the 4 corn tortillas on a rack and bake for 5-9 minutes, until they're toasty and crips, but not burnt.
• Top with the bean dip and then mix together the feta, cilantro, green onion, and red pepper. Place neatly on half of the corn tortilla.
• Get out a skillet and fry 4 eggs, sunny side up. I use grape seed oil since it has a high smoking point. Also, you can use a ring mold to cut your eggs or just to rustic and leave them.
• Top the corn tortilla with an egg and you're done! These are so good and pretty easy to make, you just need to be sure you're guests are ready to eat.