Breakfast Egg and Avocado Tostada |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A hearty southerwestern/Mexican inspired breakfast by Mele Cott blog. Ingredients:
4 corn tostadas |
4 eggs |
1/4 teaspoon cumin |
1/4 teaspoon black pepper |
1/4 teaspoon fine sea salt |
1/4 teaspoon oregano |
1 pinch chili powder |
1 pinch paprika |
2 tablespoons milk |
1 tablespoon butter |
1 garlic clove, minced |
1 cup diced bell pepper (mix of red, green and yellow) |
1 jalapeno pepper, seeds removed (optional) |
1/2 cup chopped red onion |
1 ripe avocado, cut into 12 slices |
1 dash limes (for avocado) or 1 dash lemon juice (for avocado) |
4 tablespoons shredded monterey jack pepper cheese |
4 slices ripe tomatoes |
sour cream (to garnish) (optional) |
Directions:
1. Place the tostados on a baking sheet. Set aside.
2. In a bowl, whisk together eggs, seasoning and milk; set aside.
3. Squeeze and gently toss, with lemon or lime juice to prevent discoloring; set aside.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add bell pepper, jalapeno and onion; cook until soft, about 5 minutes. When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.
5. Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada. Add 1/4 of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 tablespoon of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts. Serve immediately.
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