Serves 4
45 min
Breakfast Tostada
Recipe GLPRa574cd4b3cd598
A delicious Mexican-inspired breakfast featuring crispy corn tortillas topped with warm refried beans, a perfectly fried egg with a runny yolk, fresh avocado slices, melted Mexican cheese, and vibrant fresh cilantro. This quick and satisfying dish is naturally gluten-free and comes together in less than an hour.
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Ingredients
4 corn tortillas
15.5 ounces refried beans
4 eggs
1 avocado, pit removed and sliced
1/4 cup shredded Mexican cheese, divided
Fresh cilantro for garnish
Salt to taste
Directions
Preheat your oven to 350°F.
Arrange the corn tortillas on a baking sheet and place in the preheated oven for about 8-10 minutes, or until they are warm and slightly crispy.
While the tortillas warm, pour the refried beans into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through (about 5-8 minutes).
In a non-stick sauté pan over medium heat, crack the eggs and fry until the whites are completely set and cooked, but the yolks remain slightly runny (approximately 3-5 minutes). Season lightly with salt.
Remove the warm tortillas from the oven. Divide the refried beans equally among the tortillas and spread evenly across each one.
Top each tortilla with one fried egg, 2-3 avocado slices, about 1 tablespoon of shredded Mexican cheese, and a generous handful of fresh cilantro.
Serve immediately while warm and enjoy.
