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Breakfast Tostadas with Eggs and Avocado Recipe

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4.5 from 248 reviews

These Breakfast Tostadas with Eggs and Avocado are a vibrant and flavorful morning dish featuring crispy corn tortillas topped with creamy mashed black beans, melty pepper jack cheese, smooth avocado mixed with lime and cilantro, and perfectly cooked fried eggs. Garnished with pickled jalapeños, pickled red onions, and fresh salsa, they offer a delightful balance of textures and flavors perfect for a satisfying breakfast or brunch.

Ingredients

Scale

Tortillas and Toppings

  • 6 small corn tortillas
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 can (425 g) black beans, rinsed and drained
  • 3 tablespoons water
  • 120 g shredded pepper jack cheese
  • Pickled jalapeños, for serving
  • Pickled red onions, for serving
  • Salsa, for serving

Avocado Mixture

  • 1 avocado, halved and pitted
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro

Eggs

  • 6 large eggs

Instructions

  1. Prepare and bake tortillas: Preheat your oven to 200°C (about 400°F). Arrange the corn tortillas in a single layer on a large baking sheet. Lightly brush both sides of each tortilla with 1 tablespoon of extra-virgin olive oil and season with kosher salt. Bake in the oven until the tortillas are golden and crisp, approximately 15 minutes.
  2. Make mashed black beans: In a small bowl, mash the rinsed and drained black beans with a fork until the mixture is mostly smooth but still slightly chunky. Stir in 3 tablespoons of water to loosen the mixture and incorporate evenly.
  3. Assemble tostadas with beans and cheese: Evenly spread the mashed black bean mixture over each baked tortilla. Sprinkle the shredded pepper jack cheese over the beans. Return the tray to the oven and bake for an additional 5 minutes until the cheese has melted nicely.
  4. Prepare avocado topping: In a separate bowl, mash the halved and pitted avocado until smooth. Mix in the juice of half a lime and chopped fresh cilantro. Season this avocado mixture to taste with kosher salt and freshly ground black pepper.
  5. Cook the eggs: Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Working in batches if necessary, crack the eggs into the skillet and cook for about 3 minutes, or until the egg whites are set but the yolks remain runny. Season the eggs with salt and pepper.
  6. Assemble and serve: Spread the prepared avocado mixture onto each cheese-topped tortilla. Top each one with a fried egg, and add pickled jalapeños, pickled red onions, and salsa according to your preference. Serve immediately to enjoy the tostadas while warm and crispy.

Notes

  • For extra crispiness, you can flip the tortillas halfway through their initial baking time.
  • If you prefer fully cooked yolks, cook the eggs a bit longer to your desired doneness.
  • You can substitute pepper jack cheese with cheddar or Monterey Jack if preferred.
  • Feel free to add hot sauce or fresh diced tomatoes for added flavor.
  • Prepare toppings in advance to streamline assembly in the morning.

Keywords: breakfast tostadas, eggs and avocado, Mexican breakfast, crispy tortillas, black beans, pepper jack cheese, easy breakfast

Find it online: https://amayaharis.com/breakfast-tostadas-with-eggs-and-avocado-recipe/