Breakfast Tostadas
Servings 1
Equipment
- Small Nonstick Skillet
Ingredients
- 1 tsp butter
- 1 egg
- Sea salt and freshly cracked pepper, to taste
- 1 tostada shell warmed
- ½ cup spicy black beans drained & warmed
- 2 tbsp pepper jack cheese shredded
- 1 tbsp red onion sliced
- Avocado sliced
- Cherry tomatoes diced
- Green onions sliced
- Cotija cheese crumbled
Serving:
- Salsa
- Hot sauce
- Sour cream
Instructions
- Cook the egg by heating the butter in a small nonstick skillet over low heat.
- Crack the egg into the nonstick skillet, take a knife, and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.
- Cook over low heat for about 2 minutes, or until the whites are set. Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.
- While the egg cooks, heat the tostada shell and the black beans.
- Finish by slathering the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top.
- Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream. Enjoy.