Breakfast Tostadas from The Minimalist Kitchen



1 tablespoon impartial oil

1 massive egg

1 corn tortilla

1/four cup leftover Refried Black Beans or canned (see be aware)


1/four avocado, sliced

2 tablespoons Fast-Pickled Purple Onions or Fast-Pickled Radishes and Carrots (see be aware)

1 tablespoon leftover Ancho-lada Sauce or store-bought (see be aware)

Pinch of Alfaalfa sprouts (non-obligatory)

Recent cilantro leaves

Crumbled cotija

Lime wedge


Make the tostada: Warmth a 10-inch nonstick skillet over medium-low. As soon as the pan is heat, add the oil. Crack the egg the place the oil swimming pools, utilizing a silicone spatula to tug within the whites of the egg. If the whites of the egg start to bubble, flip the warmth down additional or pull the pan off the warmth for a second.

Cook dinner for 1 minute, after which spoon the oil within the pan over the whites of the egg till cooked by. Rigorously take away the egg from the pan. Put aside.

Add the corn tortilla to the leftover oil in the identical pan. Flip the warmth as much as medium, and fry the tortilla for about 2 minutes on both sides till toasted. In one other nook of the pan, reheat the refried black beans till heat.

To serve, place the pan-fried tortilla on a plate, and prime with a shmear of refried black beans. Garnish with avocado slices, the sunnyside egg, pickled greens, Ancho-lada sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it contemporary squeeze of lime, and serve instantly.

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