Serves 1
45 min
Breakfast Tostada
Recipe GLPR009e525a1f8a38
A vibrant Mexican-style breakfast tostada featuring a crispy corn tortilla base topped with fluffy scrambled eggs, creamy avocado slices, fresh cilantro, tangy queso fresco cheese, and diced tomatoes. This quick and satisfying dish combines traditional flavors with wholesome ingredients for a delicious start to your day.
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Ingredients
1 corn tostada
1 egg
½ avocado, sliced
2 tablespoons queso fresco
2 tablespoons diced tomato
1 tablespoon fresh cilantro, chopped
Directions
Crack the egg into a small bowl and beat lightly with a fork. Heat a non-stick skillet over medium heat and add the beaten egg. Stir gently and frequently until the egg is fully cooked through and no longer runny, about 3-4 minutes. The internal temperature should reach 160°F for food safety.
Place the tostada on a serving plate. Spoon the warm scrambled egg onto the center of the tostada.
Top the eggs with the sliced avocado, arranging the slices in an attractive pattern.
Sprinkle the queso fresco cheese evenly over the tostada, followed by the diced tomato and fresh cilantro.
Serve immediately while the egg and tostada are still warm.
