Breakfast Tostada with Fried Egg
Featuring:
Enjoy the vibrant tastes of the Southwest anytime of the day. This crunchy corn tostada dish is bursting with layers of bold, mouthwatering flavors and textures.
Serves 4
Active Time: 15 minutes
Total Time: 30 minutes
Ingredients
4 small corn tortillas
4 Tbsp vegetable oil
1 ripe avocado roughly smashed or sliced in even sized slices.
1/2 cup crumbled Cotija cheese
4 large eggs fried sunny side up and cooked medium.
Pro Tip: if making sunny side up eggs are too tricky, feel free to make scrambled.
Fresh cilantro, course chopped.
4 Tbsp S&F Honey Buffalo Sauce
Salt to taste
Pepper to taste
EQUIPMENT
Medium Skillet
Fork
Directions
- Use a fork to poke holes in the tortilla, this will allow the tortilla to remain flat when cooking.
- Over medium heat, add oil to skillet. Once oil is hot, add a corn tortilla and fry for 1-2 minutes per side until crispy. Remove tortilla and let drain on a tortilla while you fry the other one (this allows the cooked tortilla to drain and the uncooked tortilla to capture oil for cooking). Repeat until complete and reserve.
- Using same skillet, remove any remaining bits of tortilla pieces, and fry eggs. If the skillet is dry, add a fresh drizzle of oil. Fry the eggs for about 3-4 minutes, without flipping, until the whites are mostly set.
- Plate your meal. Place tortilla on plate, spread avocado evenly on crispy tortilla, top liberally with cotija cheese crumbles and then top with egg. Garnish with fresh cilantro and S&F Honey Buffalo Sauce. Serve immediately.
