Breakfast Tostadas

Breakfast is by far my favorite meal of the day. I am not always good about eating it in the morning, but when I do, oh boy. That’s why Sunday brunch is one of my favorite activities. When I go out to a restaurant I am always torn between sweet or salty; the pancakes look so good but I usually can’t help and order the migas. The only problem with going out for Sunday brunch is everyone else has the same idea. And the prices? Forget about it. But as always I am convinced a DIY dish is always tastier, and this tostada has become a Sunday morning favorite.

I thought about calling this recipe “Kitchen Sink Tostada” but something about that didn’t sound appetizing. The point is you probably have most of the ingredients you need to make a delicious breakfast already in your refrigerator. Eggs for the cookies you keep meaning to bake? Check. Half an onion left over because inevitably you never use the whole thing? Check. A jar of pickled jalapeños because you are a Texan and you always have this on hand? You get the idea. Use what you got and have fun with it. Don’t worry about exact measurements and experiment. Just maybe don’t throw in the dog food and old Thai leftovers (thanks Katie).

Breakfast Tostada, serves 4

  • 4 eggs
  • 4 tortillas (I used flour)
  • 1 can of black beans
  • 3 whole pickled jalapeños, chopped (about 1/3 cup)
  • 1/2 red onion, sliced
  • 1 tablespoon unsalted butter
  • 1/2 cup grated cheddar cheese
  • Salsa

Preheat the broiler. In a medium pot combine the black beans and chopped jalapeños. Cook on medium heat for 5-10 minutes, stirring occasionally and smashing some beans to thicken the mixture. Meanwhile melt 1/2 tablespoon butter in a pan and saute the red onions until they begin to caramelize. Transfer the onions to a bowl and in the same pan melt the remaining 1/2 tablespoon of butter. Crack the eggs into the pan and fry until the whites are set. While the eggs are cooking place the tortillas under the broiler for 2-3 minutes. Once they are browned transfer them to a baking sheet to assemble the tostada. Spread 1/4 of the black bean mix on each tortilla and add the caramelized onions. When the eggs are ready gently place them on top and sprinkle with cheese. Broil the tostadas for 2-3 minutes, until the cheese is melted. Top with salsa (I used a mixture of red and green) and grab your fork!


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