Why Make This Breakfast Tostadas with Eggs and Avocado
Breakfast Tostadas with Eggs and Avocado are not just a meal, but a delightful experience that combines crunchy, flavorful, and creamy textures. This dish is perfect for those busy mornings when you crave something that feels involved yet is quick to assemble. The base of crispy corn tortillas is topped with creamy avocado, protein-packed eggs, and black beans, making it nourishing and satisfying. Plus, it introduces a mix of bold flavors, thanks to the spicy kick from jalapeños and fresh zing from lime.
How to Make Breakfast Tostadas with Eggs and Avocado
Creating these delicious breakfast tostadas is a straightforward process that packs a punch of flavor and nutrition. With a few simple steps involving baking, mashing, and frying, you’ll craft a dish that anyone will love. Let’s walk through the recipe, ensuring you have all the insights to make your tostadas perfect every time.
Ingredients:
- 6 small corn tortillas
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 can (425 g) black beans, rinsed and drained
- 3 tablespoons water
- 120 g shredded pepper jack cheese
- 1 avocado, halved and pitted
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
- 6 large eggs
- Pickled jalapeños, for serving
- Pickled red onions, for serving
- Salsa, for serving
Directions:
Preheat your oven to 200°C (400°F). Arrange the tortillas in a single layer on a large baking sheet. Lightly brush both sides with 1 tablespoon of olive oil and season with a bit of salt.
Bake the tortillas for about 15 minutes until they are golden and crisp. They should be sturdy enough to hold all the toppings!
While the tortillas are baking, take a small bowl and mash the black beans with a fork until they are mostly smooth but still slightly chunky. Stir in the water until it’s well incorporated.
Once the tortillas are baked, evenly spread the mashed black bean mixture over each one. Top with shredded pepper jack cheese. Return the baking sheet to the oven and bake for another 5 minutes or until the cheese melts beautifully.
In another bowl, mash the avocado until it reaches a smooth consistency. Mix in the lime juice and chopped cilantro. Season this mixture with salt and freshly ground black pepper to taste.
Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet, cooking them in batches for about 3 minutes until the whites are completely set. Don’t forget to season with salt and pepper!
Spread the avocado mixture onto each tortilla. Top with a fried egg and add your favorite toppings: pickled jalapeños, pickled red onions, and a dollop of salsa. Serve these tasty tostadas immediately for a breakfast that’s sure to please!
Nutritional Information
Each serving of Breakfast Tostadas with Eggs and Avocado (assuming 1 tostada) provides approximately:
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 186mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Dietary Fiber: 8g
- Sugars: 2g
- Protein: 14g
How to Serve Breakfast Tostadas with Eggs and Avocado
These breakfast tostadas shine as a delightful brunch centerpiece. Serve them piping hot straight from the oven to capture that delicious melt of cheese and warmth of the egg. Pair them with a fruity smoothie or a steaming cup of coffee for a delightful morning spread. For entertaining, consider setting up a tostada bar where guests can customize their toppings—fun and interactive!
How to Store Breakfast Tostadas with Eggs and Avocado
If you have leftovers, store the components separately. Place the baked tortillas in an airtight container at room temperature for up to 2 days. The black bean mixture, avocado spread, and any toppings can be refrigerated in airtight containers for about 3-4 days. Reheat the tortillas in the oven to refresh their crispness before serving again.
Expert Tips for Perfect Breakfast Tostadas with Eggs and Avocado
- Ensure your tortillas are thin enough to crisp up nicely but thick enough to hold the toppings.
- Don’t skip the lime juice in the avocado mixture—it elevates the flavor and prevents browning.
- To save time, pre-make the black bean mash and avocado mixture the night before.
- If you want a milder flavor, try substituting the pepper jack cheese with mozzarella or cheddar.
Delicious Variations
- Swap the black beans for refried beans or even lentils for a different protein source.
- Add diced tomatoes or bell peppers to the black bean mixture for extra color and flavor.
- For a spice twist, try using spicy salsa or adding diced jalapeños directly into the avocado mix.
Frequently Asked Questions
1. Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas, but they will yield a softer texture. For authenticity and crunch, opt for small corn tortillas when possible.
2. How can I make this recipe vegetarian?
The recipe is already vegetarian, thanks to the beans and eggs. Just ensure that your toppings (like pickled jalapeños and salsa) don’t contain meat.
3. Is there a way to make this dish lower in calories?
Absolutely! You can reduce the amount of cheese or omit it entirely for a lighter meal. Additionally, using egg whites instead of whole eggs can cut down calories while still providing protein.
Conclusion
Breakfast Tostadas with Eggs and Avocado are a flavorful, satisfying way to start your day. With their crunchy base, creamy avocado, and perfectly fried eggs, they offer a delightful mix of textures and flavors. Whether you’re entertaining guests or treating yourself, these tostadas are versatile and easy to make. So gather your ingredients, follow the steps above, and prepare for a breakfast that will wow your taste buds. Don’t forget to share your creative toppings and experiences with friends!
Breakfast Tostadas with Eggs and Avocado
Ingredients
Method
- Preheat your oven to 200°C (400°F). Arrange the tortillas in a single layer on a large baking sheet. Lightly brush both sides with 1 tablespoon of olive oil and season with a bit of salt.
- Bake the tortillas for about 15 minutes until they are golden and crisp.
- While the tortillas are baking, mash the black beans with a fork in a small bowl until they are mostly smooth but slightly chunky. Stir in the water until well incorporated.
- Once the tortillas are baked, evenly spread the mashed black bean mixture over each one and top with shredded pepper jack cheese. Return to the oven and bake for another 5 minutes or until the cheese melts.
- In another bowl, mash the avocado until smooth. Mix in lime juice and chopped cilantro. Season with salt and black pepper to taste.
- Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet, cooking them in batches for about 3 minutes until the whites are set. Season with salt and pepper.
- Spread the avocado mixture onto each tortilla, top with a fried egg, and add your favorite toppings: pickled jalapeños, pickled red onions, and a dollop of salsa. Serve immediately.