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Mexican Tostada topped with a Poached Egg

Mexican Tostada topped with a Poached Egg

Seriously, words can’t describe how much I loved this dish.  I wanted something tasty for lunch so I went looking through the refrigerator to see what I had.  I found a bunch of leftover taco fixings that needed to be used up but I was craving a poached egg so I decided to combine the two.  I am telling you – it was AWESOME!  If you love Mexican food and eggs – try this dish.  If you don’t feel like making the ground beef / black bean mixture, I am sure plain black beans or refried beans would be just as tasty.  I know what I’ll be making the next time we have taco leftovers.

Mexican Tostada topped with a Poached Egg

How to Make a Mexican Tostada topped with a Poached Egg

Prepare the ground beef and black bean mixture – click this link for the recipe.

Heat the olive oil in a skillet over medium heat.   Add the tortilla and cook on both sides until crispy and golden brown, about 5-6 minutes.  Place on a paper towel to drain.

Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions.  Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste.  Serve immediately with salsa and guacamole.  Enjoy.

Mexican Tostada topped with a Poached Egg

Yield: 1

Prep Time: 10 min.

Cook Time: 5 min. + 10 min. for meat

Total Time: 20 min.

Ingredients:

1 tsp olive oil
1 corn tortilla
Leftover ground beef & bean mixture (recipe link above)
Cheddar cheese, shredded
Grape tomatoes, sliced
Green onions, sliced
Black olives, sliced
1 egg
Salsa
Guacamole

Directions:

Prepare the ground beef and black bean mixture. See link above for the recipe.

Heat the olive oil a skillet over medium heat. Add the tortilla and cook on both sides until crispy and golden brown, about 5-6 minutes. Place on a paper towel to drain.

Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions. Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste. Serve immediately with salsa and guacamole. Enjoy.

 

Recipe and photos by For the Love of Cooking.net

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32 Comments

  1. Mexican food and eggs definitely go hand-in-hand. I especially love a nice plate of huevos rancheros for breakfast. So filling yet simple and delicious. This is a great way to use up leftover taco fixings.

  2. Since buying an amazing stainless steel 6-egg poaching pan at Costco in Austraulia, I’m pretty much obsessed with poaching eggs and so is my 8 year old foodie son. Great idea– I’m on it, thanks!

  3. I have NEVER thought of this combo but it sounds delicious!!! You’ve started my old brain working…thinking of a breakfast version of this with sausage. And hey….I LOVE that fork in the photo, how cool is that!?!?

  4. What an awesome combination of flavors! Your egg is perfectly poached, and I was thrilled to read that you used a poaching cup. When I poach eggs in a pan of water, they never look that perfect. I need to purchase some poaching cups!

  5. the tostado alone is lovely–perfect ingredient combination, for sure. however, sliding on a poached egg is brilliant and makes it become something i’d knock someone out of the way to get to. 🙂

  6. What a siperb dish & I love it so much! So flavourfull, Pam!
    You can fly over any time & prepare this for me & my husband! So good! 🙂

  7. dude, this would be a great recipe to use the new Bush Beans Cocina Latina line. This is really an inspiring idea, Pam, it puts so many ideas into my head. Quite a brilliant dish.

  8. I made these last night – sood good! I read your blog every day but this was the first recipe I have tried. I didn’t do so well poaching the eggs, so I fried them sunny side up instead – the meal turned out great. Thanks!