Breakfast Tostadas

Breakfast Tostadas are a morning favorite, 15 minute meal, with a Latin spin. 

 

Breakfast Tostadas

I love a good hearty breakfast on the weekends.  It provides us with much needed energy for all the activities during the day and since I often skip lunch it keeps me going until dinner.  My Breakfast Tostadas are like an open faced tortilla breakfast treat.  They have a Latin spin with only 4 ingredients (plus pantry staples) and so much flavor!

Lightly crips corn tortillas provide the bed for scrambled eggs which are topped with a sour cream mixture that includes cumin and hot sauce for a spicy bite.  Garnish with some cilantro and you have a meal that is ready in 15 minutes.  Easy and tasty, that's how heaven in my book!

Enjoy!

What Ingredients do I need?

• corn tortillas

• sour cream

• cilantro

• eggs

• Pantry staples: - canola oil, hot sauce, ground cumin, salt

Substitutions and Variations

• Use yogurt or crema instead of sour cream

• Leave out the cilantro and try Italian parsley

• Add crumbled feta, queso fresco, or cotija cheese on top

• Leave out the hot sauce if you don't like it spicy

Kitchen Tips and Notes

• Shallow fry:  You don't need much oil in a skillet to shallow fry the corn tortillas.  About 1/2 inch should work.  Get the oil nice and hot then fry each side about 10-15 seconds per side.  You want them slightly crisp and not really browned.

• Scrambled Eggs: Use the right pan.  This is where your non-stick skillet reigns supreme.  Use a small one for 2-4 eggs and a large one for 5+ eggs.  Don't crack the eggs in to the pan, whisk them together first with a splash of milk.  The more air you whisk in to the eggs the fluffier they will be.  Cook low and slow and remember that eggs will continue to cook after you have removed them from the heat.  So remove them while they are still a little loose.

More Egg Dishes:

Asparagus and Tomato Frittata

Scrambled Eggs with Fresh Herbs

Herbed Scrambled Eggs in Toast Cups

Farmhouse Scramble

Italian Breakfast Sandwich

Bacon Egg Biscuit Sandwich

Mushroom Chive Omelette

Huevos Rancheros with Monterey Jack "Gringo" Style

Swiss Cheese and Oregano Scrambled Eggs

Pesto Scrambled Eggs

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Breakfast Tostadas

serves 4

4 corn tortillas

Canola oil

1/2 cup sour cream

1 teaspoon hot sauce, such as Cholula

1 teaspoon ground cumin

1 teaspoon kosher salt

8 large eggs, whisked with a splash of milk

1 Tablespoon fresh cilantro

In a medium nonstick skillet over medium-high heat, heat enough canola oil for 1/2 inch in the skillet. One at a time, lightly crisp the corn tortillas, about 10-15 seconds per side.  Remove and set aside on a paper towel lined sheet pan.  Repeat for all corn tortillas.

In a small bowl add the sour cream, hot sauce, cumin and salt.  Stir to combine and set aside.

Reduce your heat to medium-low and drain off all the oil with the exception of 1 1/2 teaspoons.  Add the whisked eggs and cook, scraping the bottom of the pan with a rubber spatula until cooked and scrambled, 3-4 minutes.  

Place the tortillas on 4 plates and top evenly with the scrambled eggs.  Top each with a collop or drizzle of the sour cream mixture and sprinkle with more hot sauce and cilantro. Serve immediately.

Adapted from: The Quick Six Fix