Breakfast Tostada with Steak and Avocado
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Breakfast Tostada with Steak and Avocado at home. Watching your figure? This gluten free recipe has 516 calories, 28g of protein, and 34g of fat per serving. This recipe serves 1. For $2.8 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of sea-salt, fresh cilantro, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for valentin day. This recipe is liked by 17 foodies and cooks. It is brought to you by For the Love of Cooking. It works best as a breakfast, and is done in approximately 45 minutes. With a spoonacular score of 67%, this dish is good. If you like this recipe, you might also like recipes such as Breakfast Tostada, All-American Steak Tostada, and Quick Breakfast Tostada.
Servings: 1
Ingredients:
1/2 avocado, sliced
1 corn tortilla
1 egg
Fresh cilantro, chopped
Grape tomatoes, sliced
Green onion, chopped
2 tbsp Monterey Jack cheese, shredded
1/4 cup leftover refried beans, re-heated
Sea salt and freshly cracked pepper, to taste
1/4 cup leftover steak, re-heated
1 tsp white vinegar.jpg)
Equipment:
frying pan
slotted spoon
paper towels
microwave
sauce pan
stove
bowl
Cooking instruction summary:
Heat a skillet over medium heat. Coat both sides of the corn tortilla with cooking spray. Place the tortilla in the hot skillet, pressing itflat, and cook for 3-4 minutes on each side, or until golden brown and crisp. Remove from the skillet and place on a paper towel to drain.Break 1 egg into a small bowl. Fill a small sauce pan with a few inches of water. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 30-45seconds.While the egg is poaching, re-heat the refried beans and steak in the microwave. Place the cooked tortilla on a plate then slather with the refried beans. Top with cheese, steak, tomatoes, green onions, and avocado slices.Remove the egg using a slotted spoon and drain a bit over the pan. Add the poached egg to thetop of the tostada then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cilantro over the egg and serve immediately. Enjoy.
Step by step:
1. Heat a skillet over medium heat. Coat both sides of the corn tortilla with cooking spray.
2. Place the tortilla in the hot skillet, pressing itflat, and cook for 3-4 minutes on each side, or until golden brown and crisp.
3. Remove from the skillet and place on a paper towel to drain.Break 1 egg into a small bowl. Fill a small sauce pan with a few inches of water. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 30-45seconds.While the egg is poaching, re-heat the refried beans and steak in the microwave.
4. Place the cooked tortilla on a plate then slather with the refried beans. Top with cheese, steak, tomatoes, green onions, and avocado slices.
5. Remove the egg using a slotted spoon and drain a bit over the pan.
6. Add the poached egg to thetop of the tostada then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cilantro over the egg and serve immediately. Enjoy.
Nutrition Information:
covered percent of daily need
