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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A tasty breakfast tostada featuring fresh California Avocados Ingredients:
4 corn tortillas |
olive oil (for frying) |
4 eggs |
salt & freshly ground black pepper |
1 cup shredded monterey jack cheese |
1 firm but ripe california avocado, peeled, pitted and diced |
1 diced roma tomato |
1 cup salsa or 1 cup pico de gallo |
1/4 cup sour cream |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat a small amount of oil in a small skillet over medium heat. Cook tortillas one at a time for a few minutes on each side or until crisp and lightly browned. Remove from skillet and drain on paper towels; keep warm in oven while cooking remaining tortillas. Fry eggs in a small amount of oil until they’re cooked to your liking; season to taste with salt and pepper. Place an egg on each tortilla and sprinkle with cheese. Top with avocado, tomato, salsa, sour cream and cilantro. Serve with refried beans, if desired.
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