You know how people sometimes say spaghetti is “not a first date food?” Well, these breakfast tostadas are definitely not a first date food. It’s going to be very difficult to avoid looking like an absolute pig while eating them.
Before making this recipe, I thought to myself, “Gee, how could I concoct an even messier version of the already messy avocado toast?” With a thin, crispy tortilla for the shell, piled with guacamole, and topped with a runny fried egg, this is a recipe for disaster–a delicious, guacamole-and-egg-yolk-on-your-cheek kind of disaster. You’ll be okay.
Here’s the thing about messy first date foods, though: I think if a person can’t handle you looking like a slob, that is not the person for you.
Maybe I’m just able to say that because Oliver and I were good friends before we started dating, so he’d likely seen me eat messy things and get sauce on my face long before our first date. The first date ended up being sandwiches in the park on April Fools Day though, so perhaps hindsight says that we could’ve gone for a messy “not a first date food” like spaghetti. Or these breakfast tostadas.
Whether you’re going to prepare these for a special someone to try to impress them with the amount of avocado and egg you can get on your face OR you’re just going to eat them in judgment-free solitude… Enjoy!
You may also like: BBQ Fajita Nachos
If you try Avocado Breakfast Tostadas at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate Blog on Facebook!
Avocado Breakfast Tostadas
Crispy, oven-baked tortillas topped with fresh guacamole and fried eggs... Trust me, this will be messy.
- 4 corn tortillas
- 2 avocados
- 1 1/2 tbsp lime juice
- 1/4 cup finely diced tomatoes
- 2 tbsp cilantro leaves
- 4 eggs
- salt & pepper
- hot sauce (optional)
Preheat your oven to 400 degrees and lightly spritz a baking sheet with a little cooking spray. Add four corn tortillas to the baking sheet, and spray with a little extra oil.
While the oven is preheating, make the guacamole by mixing mashed avocado, lime juice, diced tomatoes, cilantro leaves, and salt & pepper to taste. If you have a food processor, you can use that rather than doing this by hand. I just added everything in there, used 8 whole cherry tomatoes rather than diced tomatoes, and pulsed it a few times to get a blended yet still slightly chunky texture.
Once the oven is preheated, add the baking sheet of corn tortillas and bake for 8 to 10 minutes, until they're crisp and lightly browned. I ended up flipping my tortillas over for the last minute of baking.
While the tostada shells are baking, fry the eggs to your liking. I'm not going to boss you around and tell you how to fry your eggs because you probably know what you like. We like our yolks runny and our whites a little crispy, so I let a cast iron skillet come to medium heat on the stove, add a little oil, crack the eggs into it, and let them cook for about 3 or 4 minutes without flipping, sometimes covering the pan for the last minute or so to help the whites completely set.
As soon as the shells come out of the oven, assemble the tostadas by topping the shells with guacamole and a fried egg, topping with extra cilantro and hot sauce if desired.