Breakfast Tostada with Fried Egg
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.
Active Time: 15 minutes
Total Time: 30 minutes
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
- 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.