Breakfast Tostada with Steak and Avocado
Servings 1
Equipment
- Large skillet
- Small Saucepan
Ingredients
- Cooking spray
- 1 corn tortilla
- 1 tsp white vinegar
- 1 egg
- ¼ cup leftover steak re-heated
- ¼ cup leftover refried beans re-heated
- 2 tbsp Monterey Jack cheese shredded
- Grape tomatoes sliced
- Green onion chopped
- ½ avocado sliced
- Sea salt and freshly cracked pepper to taste
- Fresh cilantro chopped
Instructions
- Heat a small skillet over medium heat. Coat both sides of the corn tortilla with cooking spray. Place the tortilla in the hot skillet, pressing it flat, and cook for 3-4 minutes on each side, until golden brown and crisp. Remove from the skillet and place on a paper towel to drain.
- Break 1 egg into a small bowl. Fill a small saucepan with a few inches of water and the vinegar. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
- Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 30-45 seconds.
- While the egg is poaching, re-heat the refried beans and steak in the microwave.
- Place the cooked tortilla on a plate then slather with the refried beans. Top with steak, cheese, tomatoes, green onions, and avocado slices.
- Remove the egg using a slotted spoon and drain a bit over the pan. Add the poached egg to the top of the tostada then season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the cilantro over the egg and serve immediately. Enjoy.