Breakfast Egg and Avocado Tostada

"A hearty southerwestern/Mexican inspired breakfast by Mele Cott blog."
 
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Ready In:
25mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Place the tostados on a baking sheet. Set aside.
  • In a bowl, whisk together eggs, seasoning and milk; set aside.
  • Squeeze and gently toss, with lemon or lime juice to prevent discoloring; set aside.
  • In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add bell pepper, jalapeno and onion; cook until soft, about 5 minutes. When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.
  • Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada. Add 1/4 of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 tablespoon of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts. Serve immediately.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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