Breakfast TostadasCuisine: Mexican
8 corn tortillas
8 eggs, fried or scrambled
1 tablespoon extra-virgin olive oil
2 cups refried beans, warmed
½ cup grated sharp cheddar cheese
2 cups pico de gallo
Optional garnishes: hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese
- To prepare the crispy tortillas: Preheat the oven to 400 F with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper
- On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 – 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
- Meanwhile, prepare the remaining components (refried beans, pico de gallo, and eggs, cooked to your favorite).
- To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.