15-Minute Bean, Egg and Avocado Tostadas
Kickstart your day the Mexican way with our 15-minute bean, egg and avocado tostadas, a fiesta of colour and flavour in one amazing egg avocado recipe.
Ingredients
Special Equipment:
Method
- Position an oven rack to the center of the oven and preheat the grill.
- Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and grill until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
- While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
- Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
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From Food Network Kitchen
Avocado Egg Ideas Don’t Come Much Better than These Tasty Tostadas!
If you’re looking for exciting avocado egg ideas to replace your cornflakes or toast, try our quick and easy and super-tasty 15-minute tostadas with the true tastes of Mexico, including refried black beans, salsa verde and shredded Mexican cheese.
This epic egg avocado recipe is a traditional Mexican classic, but where did the tostada originate? Some say they were born out of necessity, as a way to use up stale tortillas, while others claim they were intentionally created as a crispy alternative to soft tacos. Wherever they came from, they’ve been a staple of Mexican cuisine for centuries, with each region adding their own unique twist, including this breakfast dish with avocado.
Our version features a colourful array of toppings, including velvety refried black beans, fresh eggs with unctuously runny yolks, creamy sliced avo, and the sweet-tangy kick of roasted red peppers. A sprinkle of Mexican shredded cheese adds a salty, melty element, while a drizzle of salsa verde provides a zesty finish that ties all the flavours together. No list of breakfast dishes with avocado is complete without these tremendous tostadas!
