Breakfast Tostada with Steak and Avocado
Servings 1
Equipment
- Large skillet
- Small Saucepan
Ingredients
- Olive oil cooking spray
- 1 corn tortilla
- 1 tsp white vinegar
- 1 egg
- ¼ cup leftover steak re-heated
- ¼ cup leftover refried beans re-heated
- 2 tbsp Monterey Jack cheese shredded
- Grape tomatoes sliced
- Green onion chopped
- ½ avocado sliced
- Sea salt and freshly cracked pepper to taste
- Fresh cilantro chopped
Instructions
- Make a crispy tostada by heating a small skillet over medium heat. Coat both sides of the corn tortilla with cooking spray.
- Place the tortilla in the hot skillet, pressing it flat, and cook for 3-4 minutes on each side, until golden brown and crisp. Remove it from the skillet and place it on a paper towel to drain.
- Cook the poached egg by filling a small saucepan with a few inches of water and the vinegar.
- Break 1 egg into a small bowl.
- Once the water is at a simmer, stir the water with the bottom of your slotted spoon, clockwise to create a swirling motion in the water.
- Quickly slide the egg into swirling water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 30-45 seconds.
- Meanwhile, reheat the refried beans and steak in the microwave.
- Create the breakfast tostada by placing the crispy tortilla on a plate, then layer with the refried beans, cheese, steak, tomatoes, green onions, and avocado slices.
- Using a slotted spoon, remove the egg and drain it over the pan.
- Add the poached egg to the top of the tostada, then season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the cilantro over the egg and serve immediately. Enjoy.