Let’s be completely honest today. I didn’t make these avocado breakfast tostadas for breakfast. Fried eggs are perfect for any time of the day, and made a speedy lunch this last weekend when I was busy!
I love it when you can pull leftover ingredients from the fridge and pantry and have the perfect amount for a delicious meal. I had three leftover corn tortillas and some cilantro from this black bean taco recipe with corn radish salsa!
Avocados were on sale this week so naturally, I bought more than I needed. The only thing left to add was some protein, and fried eggs hit the spot!
Staying on our honesty trend here, I totally ate all three tostadas! To be truthful, it was a bit much. I recommend sharing with a friend! A single tostada would make the perfect light breakfast!
Break down of the Avocado Breakfast Tostadas recipe:
- I added salsa to the avocado to make a speedy flavorful base for the tostada. You could also make a homemade guac, or simply season to taste with salt, pepper, and lime juice!
- I added sliced avocado on top for presentation. Alternatively, you could mash the whole avocado for the base, or make a diced topping!
- Tostada shells can be bought along side the tortillas at the grocery store, but you can also make your own. Bake corn tortillas for 10 minutes, flipping half way, at 375 F.
- 1 large avocado, divided
- 2 TBS green salsa
- Salt to taste
- 3 large eggs
- Cracked black pepper
- 3 tostada shells *
- Cilantro and hot sauce for serving
- Cut the avocado in half. Slice one half and set aside. Add the other half to a small bowl and coarsely mash. Mix in green salsa and salt to taste.
- Cook eggs sunny side up in a large skillet until whites are set. Garnish eggs with cracked black pepper.
- Spread the avocado-salsa mixture over the tostada shells. Top with a fried egg, avocado slices, cilantro, and serve with hot sauce.
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