Description
A simple and quick breakfast tostada recipe. You can customize it with your favorite toppings.
Ingredients
Scale
- 4 corn tostada shells
- 4 large eggs
- 1 cup refried beans
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup salsa
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Crack eggs into the skillet. Cook until whites are set and yolks are still runny, about 3 minutes. Season with salt and pepper.
- Warm refried beans in a small saucepan over low heat.
- Place tostada shells on plates. Spread each with refried beans.
- Top each tostada with a fried egg. Sprinkle with cheese.
- Add avocado slices and salsa. Garnish with cilantro. Serve immediately.
Notes
- You can use store-bought tostada shells or fry your own corn tortillas.
- Add black beans or pico de gallo for extra flavor.
- For a spicier kick, use hot salsa or add jalapeño slices.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 195mg