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Breakfast Tostada with Guacamole, Black Beans, and Poached Egg
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Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Pam / For the Love of Cooking

Equipment

  • Large skillet
  • Small Saucepan

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 large 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 small saucepan, 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.