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Mexican Tostada Topped with a Poached Egg
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 Mexican Tostada Topped with a Poached Egg

Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Pam - For the Love of Cooking

Equipment

  • Small skillet
  • Large saucepan
  • Poaching Cups or Ramekins

Ingredients

Tostadas:

  • 1 tbsp olive oil
  • 1 corn tortilla
  • ½ cup Leftover ground beef & bean mixture **Click the link above for the recipe
  • Cheddar cheese, shredded
  • Grape tomatoes, sliced
  • Green onions, sliced
  • Black olives, sliced
  • 1 egg

Serving:

  • Salsa **Click the link above for the recipe
  • Guacamole **Click the link above for the recipe

Instructions

  • Prepare the ground beef and black bean mixture, if desired. See the link above for the recipe.
  • Heat the olive oil in a small 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 large saucepan, filling it two-thirds full; bring it to a boil. Reduce heat to simmer.
  • Coat a poaching cup (or custard cup) with butter or 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 warmed beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions.
  • Place the poached egg on top, add a few more green onions, and season with sea salt and freshly cracked pepper, to taste.
  • Serve immediately with salsa and guacamole. Enjoy.