Introduction to Breakfast Tostadas with Eggs Avocado
As a busy mom, I know mornings can be chaotic. That’s why I love whipping up these Breakfast Tostadas with Eggs Avocado. They’re a delicious solution when I need something quick yet impressive! Crisp tortillas topped with creamy avocado, savory black beans, and a perfectly fried egg—that’s not just breakfast; it’s pure happiness on a plate. Whether you’re heading into a hectic day or want to treat your loved ones to something special, this recipe is a tasty and satisfying way to start your day right!
Why You’ll Love This Breakfast Tostadas with Eggs Avocado
These Breakfast Tostadas with Eggs Avocado are not just delicious; they’re incredibly easy to make! With ready-to-eat ingredients and simple steps, you’ll have breakfast ready in no time. The flavorful combination of creamy avocado, hearty black beans, and runny egg yolk will tantalize your taste buds. Plus, they’re customizable for picky eaters or various dietary needs, making them a win for the whole family!
Ingredients for Breakfast Tostadas with Eggs Avocado
Gathering the right ingredients is key to making these Breakfast Tostadas with Eggs Avocado shine! Here’s what you’ll need:
- Corn Tortillas: Small-sized, these are perfect for crisping up and holding all the delicious toppings.
- Extra-Virgin Olive Oil: Enhances flavor and helps achieve that golden crispiness. You can use avocado oil as a substitute!
- Kosher Salt: Essential for bringing out the flavors in your tostadas. Feel free to adjust to your taste!
- Freshly Ground Black Pepper: Adds just the right kick to your eggs. Freshly ground is always best!
- Black Beans: Canned and rinsed, they’re a nutritious filling. If you prefer, refried beans can work too!
- Shredded Pepper Jack Cheese: For that melty, spicy goodness. You can switch it out for mozzarella for a milder flavor.
- Avocado: Fresh and creamy, it lends richness to your tostadas. Choose ripe avocados for the best texture!
- Lime Juice: A splash of brightness that balances the creamy avocado and savory beans.
- Fresh Cilantro: Chopped for an added layer of freshness. If cilantro isn’t your thing, try green onions instead!
- Large Eggs: Fried to perfection and placed right on top! You can scramble or poach them if you prefer.
- Pickled Jalapeños: For those who enjoy a little heat! These are optional but oh-so-delicious.
- Pickled Red Onions: Add a tangy crunch that’s a delightful complement to the rich flavors.
- Salsa: A dollop of your favorite salsa brings everything together and adds more zest!
For exact measurements, check out the bottom of the article where the full ingredient list is available for printing.
How to Make Breakfast Tostadas with Eggs Avocado
Step 1: Prepare the Tortillas
First things first, preheat your oven to 200°C. Line a large baking sheet with parchment paper for easy cleanup.
Arrange the corn tortillas on the baking sheet in a single layer. Brush both sides lightly with a tablespoon of extra-virgin olive oil. A little oil goes a long way in making them crispy!
Sprinkle a pinch of kosher salt over each tortilla for flavor. Bake them until they turn golden and crisp, about 15 minutes. Keep an eye on them; nobody likes burnt tostadas!
Step 2: Mash the Black Beans
While the tortillas are baking, let’s focus on the black beans. Grab a small bowl and dump in the rinsed black beans. Grab a fork and mash them until they’re mostly smooth but still a bit chunky.
To loosen the mixture, stir in three tablespoons of water. This will help the beans spread better on your tostadas. Don’t worry if they look a bit rustic; that adds character!
Step 3: Bake the Tortillas with Cheese
Once your tortillas are out of the oven, it’s time to add some cheesy goodness! Evenly spread the mashed black bean mixture over each baked tortilla. Make sure to cover them well—this is what makes it hearty!
Now, sprinkle the shredded pepper jack cheese on top of the beans. This will melt beautifully while adding a delightful kick of flavor. Return the tostadas to the oven for about 5 minutes, just until the cheese is melted and bubbly.
Step 4: Prepare the Avocado Mixture
Now comes the creamy part: the avocado! Take a ripe avocado and cut it in half. Remove the pit and scoop the flesh into a medium bowl. Mash it until it’s nice and smooth.
Next, squeeze the juice of half a lime into that mash. This adds brightness and keeps the avocado fresh. Toss in chopped cilantro and season with salt and freshly ground black pepper. Taste-test to see if it needs more seasoning!
Step 5: Fry the Eggs
In a medium nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack in the large eggs carefully; I recommend cracking them one at a time for less mess.
Cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny. Sprinkle with salt and pepper as they cook. If your family prefers scrambled eggs, feel free to whisk them instead!
Step 6: Assemble Your Breakfast Tostadas
Finally, we bring it all together! Start by spreading the avocado mixture generously over each tortilla. It’s like a creamy canvas for all those tasty toppings!
Carefully place a fried egg on top of each tostada. Garnish with pickled jalapeños and pickled red onions to add crunch and zing. Don’t forget a dollop of your favorite salsa to finish it off!
These Breakfast Tostadas with Eggs Avocado are ready to be devoured. Serve immediately and enjoy the delighted smiles around the breakfast table!
Tips for Success
- For extra crispiness, try frying the tortillas in a little oil instead of baking them.
- Use refrigerated eggs for easier cracking and better texture in fried eggs.
- Test the avocado for ripeness by gently pressing; it should yield slightly but not be overly mushy.
- Make extra black bean mixture for a protein-packed topping on other dishes!
- Don’t skip the lime juice; it prevents the avocado from browning and adds flavor!
Equipment Needed
- Baking Sheet: Essential for crisping up those tortillas. A large pizza stone can work too!
- Medium Skillet: Nonstick is best for frying eggs. You can also use a cast-iron skillet for an even heat.
- Fork: For mashing the black beans and avocado. A potato masher can be used if you prefer!
- Bowl: A medium mixing bowl for the avocado mixture. Any mixing bowl will do!
Variations
- Spicy Kick: Add a sprinkle of cayenne pepper or a dash of hot sauce to the avocado mixture for an extra layer of heat!
- Veggie Lovers: Top your tostadas with sautéed bell peppers, kale, or spinach for added nutrients and color.
- Protein Boost: Consider adding sliced chorizo, cooked bacon, or turkey sausage for a heartier breakfast.
- Vegan Option: Swap the eggs for tofu scramble and use dairy-free cheese to make this dish vegan-friendly.
- Whole Wheat Option: Use whole wheat tortillas instead of corn for a healthier, fiber-rich base.
Serving Suggestions for Breakfast Tostadas with Eggs Avocado
- Pair with a refreshing fruit salad for a vibrant, healthy side.
- Serve with a steaming cup of coffee or herbal tea to kickstart your morning.
- Present the tostadas on a colorful platter, garnished with extra cilantro for a lovely touch.
- Add a squeeze of extra lime over the entire dish for that zesty finish!
FAQs about Breakfast Tostadas with Eggs Avocado
Can I make these Breakfast Tostadas with Eggs Avocado ahead of time?
Absolutely! You can prepare the ingredients in advance. Keep the cooked tortillas, black beans, and avocado mixture separate until you’re ready to assemble. Just fry the eggs fresh for the best texture!
How do I store leftovers?
If you have any leftovers, keep them in an airtight container in the fridge. Enjoy within 2 days for the best taste and freshness. Reheat in the oven for crispiness, or use a microwave for convenience.
Can I customize the toppings?
Of course! These Breakfast Tostadas with Eggs Avocado are super versatile. You can use toppings like sliced tomatoes, fresh jalapeños, or even crumbled feta cheese for added flavor. Get creative with what you have on hand!
Are these tostadas suitable for a vegetarian diet?
Yes, these tostadas are vegetarian! With black beans and eggs as the protein sources, they’re perfect for those avoiding meat. Feel free to replace cheese with vegan alternatives for a vegan-friendly version!
What’s the best way to ensure my eggs are cooked perfectly?
To get perfectly fried eggs, cook them on medium heat until the whites are set but the yolks remain runny. If you’re unsure, gently tap the yolk with a spoon. If it wiggles, it’s ready!
Final Thoughts
These Breakfast Tostadas with Eggs Avocado have become a cherished part of my morning routine. Quick and versatile, they truly bring joy to busy days. The delightful crunch of the tortillas, combined with the creamy avocado and savory eggs, creates a symphony of flavors that never disappoints. Most importantly, they create smiles around the breakfast table—whether it’s a rushed morning or a relaxed weekend brunch. So, gather your family, prepare these scrumptious tostadas, and enjoy the moments they bring together. Trust me; your taste buds—and your loved ones—will thank you!
Print
Breakfast Tostadas with Eggs Avocado
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and flavorful breakfast recipe featuring crispy tostadas topped with black beans, creamy avocado, and fried eggs.
Ingredients
- 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
- 1 avocado, halved and pitted
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- 6 large eggs
- Pickled jalapeños, for serving
- Pickled red onions, for serving
- Salsa, for serving
Instructions
- Preheat oven to 200°C. Arrange tortillas in a single layer on a large baking sheet. Lightly brush both sides with 1 tablespoon olive oil and season with salt. Bake until golden and crisp, about 15 minutes.
- In a small bowl, mash black beans with a fork until mostly smooth but slightly chunky. Stir in water until incorporated.
- Evenly spread mashed bean mixture over each baked tortilla. Top with shredded pepper jack cheese. Return to oven and bake for 5 minutes until cheese is melted.
- In a separate bowl, mash the avocado until smooth. Mix in lime juice and chopped cilantro; season with salt and freshly ground black pepper to taste.
- Heat remaining 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Working in batches, crack eggs into skillet and cook for about 3 minutes until whites are set. Season with salt and pepper.
- Spread avocado mixture onto each tortilla. Top with a fried egg, pickled jalapeños, pickled red onions, and salsa. Serve immediately.
Notes
- Adjust seasoning according to personal taste.
- Beans can be replaced with refried beans if desired.
- For a healthier option, use whole grain or corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 200mg
