Breakfast Tostadas

GF, RSF, NF
Serves: 2

The word tostada quite literally means ‘toasted’ and refers to a flat tortilla that has been fried or oven-toasted until it's incredibly crunchy and crispy. This popular Mexican dish is really versatile and while they work amazingly for shredded chicken or crispy fish for a lunch or dinner, they fully lend themselves as the perfect base for a great breakfast. 

Ingredients:

4 x 100% corn street tacos
4 free-range eggs, fried (poached or scrambled work well too)
1 avocado
1 lime, juiced
1 tbsp extra virgin olive oil, coconut oil or grass-fed butter 
Salt and cracked black pepper 

Pico de Gallo 
2 tomatoes, fine diced and drained  
1/2 long red chilli, finely diced, plus extra to garnish 
1/4 red onion, fine diced, plus extra to garnish 
1/4 cup finely chopped fresh coriander, plus extra to garnish 
Juice and zest of 1 lime 

Method:

Preheat your oven to 180°C (350°F) and line a tray with baking paper. 

Place your tacos on the tray, lightly brush with some olive oil and bake for 10-15 minutes or until lightly golden brown and very crispy and crunchy. Keep these warm in the oven on very low while you get the remaining ingredients ready.

For the avocado, in a small bowl use a fork to smash the avocado with the juice of 1 lime and a generous season of salt.

For the Pico de Gallo, in a bowl combine the tomatoes, long red chilli, red onion and coriander with the juice and zest of 1 lime. Season well with salt and pepper and set aside. Store any leftovers of this in the fridge in an airtight container for up to 3 days. 

To plate up, start with a base of your golden brown, crispy and crunchy tacos, load each with a dollop of the smashed avocado, then top with your fried eggs, and a heaped tablespoon of your Pico de Gallo. 

Season with salt and pepper, and a drizzle of extra virgin olive oil if you like with a garnish of the reserved finely chopped chilli and coriander.