I have found a new go-to breakfast that is going to have to compete with my turkish eggs obsession. These breakfast tostadas take almost no time to throw together. Great idea to throw into your rotation! Not to mention I am able to prepare it all start to finish while holding my son on my hip which is ALWAYS a plus!
Breakfast Tostada
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Ingredients
- 1 tortilla (I used Siete tortillas)
- 1 egg
- About 1/3 cup shredded cheddar cheese
- 1/2 tbsp olive oil
- Salsa, I had leftover pico de gallo (optional)
- Avocado (optional)
- Fresh cilantro to garnish (optional)
Instructions
- Over medium/high heat, add olive oil and tortilla to pan. Allow tortilla to heat up for 15 seconds then flip to coat other side with oil. Cook for 1-2 minutes, this will start to make the tortilla crispy prior to adding the egg.
- Crack egg in the center of the tortilla, try to prevent it from running off the tortilla. Cover pan (I used foil) and cook for 1 minute.
- Uncover, sprinkle cheese around egg, it’s ok if some is off of the tortilla but most of it should be on. Pour 1 tbsp of water off to the side of the pan and immediately cover. The steam will help to melt the cheese and set the egg whites through. Cook 1-2 minutes.
- Remove tostada. Top with salsa, avocado and cilantro. Enjoy!
- Note: if you are making one at a time, lower the heat prior to the second tostada. The pan will be very hot compared to making the first.
