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Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

All of my favorite ingredients in one dish!  I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast.  I topped a crispy corn tortilla shell with homemade guacamole, black beans, tomatoes, cotija cheese, poached egg, and green onions.  I served these tostadas with homemade salsa for a perfectly delicious breakfast.  My husband and I loved these tostadas and gobbled them up in seconds.

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it.  Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each 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 guacamole, warmed black beans, diced tomato, and cotija cheese.  Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste.  Serve immediately with a side of fresh salsa.  Enjoy.

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

 

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

  • Cooking spray
  • 2 corn tortillas
  • 2 eggs
  • Guacamole to taste (see link above)
  • 2 tbsp black beans warmed
  • 2 tbsp Tomato diced
  • 1 tbsp cotija cheese
  • Sea salt and freshly cracked pepper to taste
  • Salsa to taste (see link above)

Instructions

  • Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.
  • While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each 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 guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.
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23 Comments

  1. I know I say this all the time, but you make the best use of your leftovers, Pam! I love everything about this breakfast tostada!

  2. Mmmmm….last year my daughter wanted me to put poached eggs on a Tuscan Soup I had prepared….once I wrapped my head around eggs in soup and did it, I did not regret it. I now have new thoughts about eggs….This would be wonderful!!

  3. Pam – You are killing me with these great breakfast meals. I used some leftover potatoes and peppers the other day to make a baked mini fritatta.

  4. Never would I have thought to use a poached egg in this way! And, funny I’m going to need breakfast this weekend. lol! I’m making THIS!! Thank you! It is really beautiful! (and healthy too!)