Breakfast Tostada
They say that breakfast is the most important tostada of the day. Well, we say that. Which is why this one is so dang good.
Ingredients
Serves 8 Servings
- 1 Box Ortega Homestyle Tostada Shells
- 2 Ripe Avocados
- 2 Cups Fresh Pico De Gallo
- 8 Eggs
- Ortega Taco Sauce (mild or medium)
Used in this recipe
Directions
- In a bowl, mash the avocados to a spreadable consistency.
- Spread about a tablespoon of avocado onto each tostada shell
- Top with a spoonful of pico de gallo and set aside
- Heat a greased nonstick skillet with a lid over medium heat. Working 2 at a time, crack the eggs into the skillet and season to taste.
- Once the whites have begun to set, cover with a lid and continue to cook until over-easy. (Where the whites are cooked through but the yolk is still runny.)
- As the eggs are ready, remove them from the head and place them on top of the tostada.
- Once all Eggs are cooked and on top of the tostadas, top with the Ortega taco sauce of your choice.
