Best Egg Tostada Recipes

EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA

Steps:

• Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
• Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.
• To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
• Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
• Shred the cheeses with a box grater and combine.
• Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table.

EGG TOSTADA

Steps:

• In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
• In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
• In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
• Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

AVOCADO-EGG SALAD TOSTADA FILLING

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
• Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

BEAN, EGG AND HAM BREAKFAST TOSTADA

Steps:

• Scramble egg substitute with ham.
• Place tortillas on broiler pan, top each one with 1/2 of the cheese, 1/2 of egg/ham mixture, 1/2 of baked beans.
• Broil 3 in under broiler until cheese is melted and eggs etc are warm.
• Transfer to serving plate, top with salsa and slice into forths.

EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA

Steps:

• Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapeños and cilantro.
• Dress with lime juice and salt and toss to combine. Let stand until ready to use.
• Pre-heat a 10-12-inch nonstick skillet over medium heat with EVOO. Also pre-heat the broiler with the rack positioned in the middle of the oven.
• To the hot EVOO add the bacon and render, about 2-3 minutes. Add the onion and red chili peppers and cook for about 4-5 minutes to soften them. Beat the eggs with the hot sauce, salt and pepper. Lightly crush the tortillas and add them to the pan; pour the eggs overtop and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6-7 minutes, or until lightly golden.
• Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
• Shred the cheeses with a box grater and combine.
• Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapeños and return to the oven for 1-2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce.
• Serve extra salsa at the table.

EGG MOLE TOSTADA

Steps:

• Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
• Spoon sauce and salsa over tortilla.
• Crack egg over sauce (sunny side up-style). Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
• Top with Cheese and cover for 1 minute, until cheese is melted.
• Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.