Description
These Breakfast Tostadas with Eggs Avocado offer a delicious and nutritious start to your day, combining crispy corn tortillas, creamy avocado, and fluffy scrambled eggs, all topped with a splash of lime and fresh cilantro.
Ingredients
Scale
6 corn tortillas (6-inch)
1 tablespoon olive oil
6 large eggs
1/4 cup milk
Salt to taste
Black pepper to taste
2 ripe avocados
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Optional toppings: hot sauce, salsa, cheese, pickled onions
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry corn tortillas for 1-2 minutes per side until golden brown and crisp. Remove and drain on paper towels, sprinkle with salt
- In a medium bowl, crack 6 large eggs. Add milk, salt, and pepper, whisking until combined and slightly frothy
- Reduce heat to medium-low. Pour egg mixture into the pan and let sit for 30 seconds. Stir gently until eggs are cooked to desired doneness
- Mash 2 ripe avocados in a small bowl with lime juice and a pinch of salt to your desired consistency
- Lay crispy tostadas on a plate, spread mashed avocado over each, and top with scrambled eggs
- Garnish with cilantro and any optional toppings before serving immediately
Notes
Serve immediately for best texture and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 190mg