The Breakfast Tostada
Betsy has began expressing some frustration in my new work schedule. Not because I’m at home where I can cuddle with the manimals anytime I want, but mainly because it means that she occasionally misses out on brunch.
You see, I used to cook my weekend brunch posts the week before I would post them. Betsy and I would eat them together and they were generally some of her most favorite meals I think. Lately though, we’ve been traveling so much that I haven’t had a kitchen to use during the weekends! So I’ve been making my brunch dishes during the week, for lunch normally, and then posting them that weekend.
Betsy wasn’t happy about this scheduling change.
So this week, I actually woke up early one day and cooked her a proper breakfast.
This breakfast tostada set the world right again.
The Breakfast Tostada
Yield: Serves 4.
4 corn tortillas, fried crispy
2 Tablespoons olive oil (for frying tortillas)
1 pound spicy sausage (chorizo for example)
1 avocado, mashed
1 Cup cheddar cheese, grated
A handful of spinach leaves
4 large eggs
1 Teaspoon of butter per egg (for frying)
1) Add a drizzle of oil to a large pan over medium-high heat. Add corn tortillas one at a time. Fry for 15 seconds on side one and then flip. Continue to fry (flipping occasionally) for another 2-3 minutes until tortilla is nice and crispy.
2) Remove tortilla to a plate with a paper towel to drain. Fry other tortillas and set aside.
3) Cook sausage in a large pan.
4) Mash guacamole with cilantro.
5) Spread guacamole on tostada. Top with spinach and sausage. Add grated cheese.
6) Fry egg in butter. Either over-easy or sunny-side up is a good option. You could also poach the egg for a slightly healthier option.
78) Top tostada with egg and garnish with hot sauce, cilantro, salt and pepper.
Making the Tostada
You can definitely buy the pre-made tostada crisps in the store, but I think it’s worth it to fry them yourself. For starters, it’s good to know how to fry up corn tortillas. Then you can make chips anytime you want (sweet heat chips anyone?).
More importantly though, the tostada just tastes a lot better coming out of the pan hot and crispy rather than coming out of a cold bag.
Frying them is really straightforward. Just add a good drizzle of oil to a large pan and heat it over medium-high heat. Add your corn tortillas one at a time.
Fry each tortilla for about 15 seconds on side one, then flip it. Let them cook (flipping occasionally) for about 2-3 minutes until they are slightly browned and crispy.
These guys are all perfect.
There’s a huge number of toppings you could add to your tostada. Black beans would be nice for a vegetarian version, but I was in a sausage mood on this day so I just browned up some spicy sausage.
Betsy would probably leave me if I offered her a Tex-Mex dish without guacamole somehow incorporated. And rightfully so.
This was just a quick guacamole with mashed avocado and some cilantro. Nothing fancy.
Building the Tostada
This isn’t rocket science. The only tip I can give is to spread the guacamole right on the tostada first. It’ll act kind of like a glue and make sure everything else sticks nicely.
I added some fresh spinach on top of my guacamole, but that’s optional really.
Then I topped it with a heap of the sausage and some grated cheese. The heat from the sausage and the egg (coming soon) will melt the cheese.
Once you get your tostada ready, it’s time to fry up an egg to top the thing.
This is a very important part of the dish in my opinion.
Add a small amount of butter to a small nonstick pan and melt it over medium heat. Then crack in your egg and let it cook for about a minute to 90 seconds until the white is mostly set. You could flip it and make the egg over-easy, but I went with the sunny-side up method for mine.
I like to slide a large plate over my pan for about 30 seconds near the end of the cooking process. That will set the whites on top of the egg but keep the yolk nice and yellow.
Then just slide the egg right on top of the tostada.
Top with a good pinch of salt and pepper and any other garnishes you want like cilantro or hot sauce.
There’s some awesome flavors and textures going on in this dish. When you slice into the egg and the yolk spills over the crispy tostada (assuming you didn’t over-cook your egg), then you’ll be in brunch heaven.
This is also a perfect example of why it’s almost always worth waking up thirty minutes early to feed your loved ones a solid breakfast.
Happy wife. Happy life.