At the weekend I like to pull the boat out a bit when it comes to making breakfast for my family. We all have more time to spend cooking and enjoying a delicious meal together. One of our favorite breakfasts to enjoy are these simple Crispy Egg & Bean Breakfast Tostadas.
With their crisp tortilla bases, topped with creamy refried beans and melted Jack Cheese, then topped with a perfectly fried egg, with golden ruffled edges, and some crumbled Cotija Cheese, scallions and cilantro, they always go down a real treat!
My family loves breakfast tostadas because they are really tasty, and I love them because I don’t have to stand over the stove for ages making them, leaving me with plenty of time to sit down and enjoy them together. Quick, easy, and delicious, these are destined to become a real favorite with your family as well! I guarantee it!
Another reason I love these is that they use ingredients that I normally have in my house. There is no need to buy special tostada shells unless you want to.
What Do You Need to Make these Breakfast Tostadas?
I always use soft street size taco tortillas that I crisp up in the oven myself, which is very easy to do. You can use whatever brand of refried beans you enjoy, as spicy or as mild as you like. One with smoky chipotle and of a moderate heat/spice level is the one we enjoy.
Other than that, you will need fresh large eggs. I like to use free-range eggs for all of my cooking needs because I try to feed my family food that has been reared and produced in the most humane way possible. In this house that always means free-range when it comes to meat and dairy products, and organic where possible.
It is a personal choice that I understand not everyone has the luxury of being able to make, so just use whatever you can afford and what your conscience dictates. You will also need a lump of butter (salted is fine), Jack Cheese, some Cotija cheese (Or Feta) and chopped scallions and cilantro leaves. Simple.
I always like to begin by crisping up my tortillas. This is very easily done. I preheat my oven to 425*F and lay the tortillas out onto several baking sheets.
I spray them with some low-fat cooking spray, bake them for several minutes, remove them from the oven, spray the other side with a bit more cooking spray and return to the oven for a few minutes longer, until the edges are crisp and they are lightly golden brown. You can use soft corn or wheat tortillas. We like the wheat ones.
I find that things always progress very quickly when I am cooking if I have everything ready to go. In the Chef world, this is called “Mise-en-Place,” which is French.
Basically, it means you have all of the components of your recipe measured out and ready to go. I have always found that doing this each time actually shortens my cook time and I am less likely to mistakes or leave anything out!
You will need to slice one scallion/green onion thinly and then chop some fresh cilantro leaf. I know not everyone likes cilantro. It is one of those love-it or loath-it ingredients. If you really can’t stand it feel free to use chopped flat-leaf parsley in its place.
I like to get the tostada bases ready to go into the oven so that they can bake while I am frying the eggs. You will need to spread a portion of the refried beans onto each crisp tortilla.
I find this works best if you fork through the beans first to loosen them up a bit. Spoon a portion onto each tortilla and then spread them out evenly with the back of a spoon. This is what works best for me. Don’t be stingy with the amount you use.
Once you have done this you can sprinkle the Jack cheese over top. If you cannot find Jack cheese, feel free to use a medium cheddar. You want a well-flavoured cheese with good melting properties, but you don’t what a cheese that strings too much when it melts.
The breakfast Tostada bases are now ready to pop into the oven to heat through and melt the cheese while you fry the eggs.
You can use two skillets for this if you have them, or just one, cooking the eggs in two lots. It’s up to you. Heat your skillet (s) over medium heat add the butter, dividing it between both skillets if you are using more than one.
If you are working in batches, add half with each batch. Heat the butter until it melts and begins to foam. You are now ready to add your eggs. I always like to break my eggs into a small bowl before slipping them into the skillet.
This is something my mother always did, and I do it too. It is a lot better to get rid of one bad egg than to have a bad egg spoil the rest, or even worse hit the hot pan and stink up the kitchen! If this has ever happened to you, you will know what I am talking about! Nasty!
When the edges of the eggs begin to ruffle and turn golden and the whites turn opaque, I season them lightly, add a bit of water to the skillet and then cover them with a lid. Remove them from the hot stove and set aside so that they can finish cooking to your desired doneness. If you don’t like runny egg yolks, then feel free to leave them on the burner for longer.
Once your eggs are cooked, you are ready to assemble your breakfast tostadas.
I always like to use heated plates when I am serving food to my family. It helps the food to stay warm longer. I just pop them into the warming oven when I start to cook, and they are always nice and toasty without being hot by the time I am ready to serve.
Take your tortillas with the melted cheese out of the oven and place one onto each of three heated serving plates, cheese side up. Top each with another one. Now you can lay the second tortilla directly on top, but I find that placing them with the top one slightly overlapping makes for a much nicer presentation.
Finally, you can top each tortilla stack with a perfectly fried egg and then scatter the plates with some crumbled Cotija cheese, the scallions, and some cilantro leaf. I pass the hot sauce at the table as not everyone likes or wants it on their breakfast tostadas.
Now doesn’t that look great! We really love this simple, yet fabulously tasty breakfast tostadas. They make for a wonderfully delicious and fun weekend breakfast alternative! Serve with glasses of ice-cold orange juice or some virgin Margaritas to complete the meal.
- 6 soft corn or wheat street taco sized tortillas, crisped up (see note below)
- 2 cups of refried beans
- 1 cup of shredded Jack cheese
- 1 TBS butter, divided
- 3 large free-range eggs
- Salt and black pepper to taste
- 2 TBS water, divided
- 1 green onion, chopped
- 1 TBS chopped fresh cilantro
- 2 TBS crumbled Cotija cheese (can use Feta)
- Green Tabasco sauce to splash (optional)
Preheat the oven to 350*F. Whisk the refried beans to smooth them out. Place the crisp tostadas (see note) onto two baking sheets, in a single layer. Spread each with 1/6th of the refried beans. Sprinkle each with 1/6th of the shredded Jack cheese and bake in the preheated oven until the cheese has melted.
While the tostadas bake, melt the butter in a large non-stick skillet over medium-low heat until it just begins to foam. Tilt the skillet to spread the butter around evenly. Break the eggs carefully into the skillet. If your skillet isn’t large enough, you may have to do this step in batches.
Once the whites begin to set, season with some salt and black pepper. Add the water to the pan and cover it with a lid. Allow the water to bubble up and then remove the eggs from the heat of the burner and set aside for a few minutes. You will want the yolks of the eggs to be soft and runny.
When the cheese on the bean slathered tortillas has melted and they are heated through remove three each onto three heated serving plates. Stack the remaining three tortillas on top. Place an egg onto each tortilla stack and scatter the green onions, cilantro and crumbled Cotija cheese over top. Splash each with a bit of hot sauce and serve immediately.
To crisp up the tortillas lay them out on baking sheets. Spritz lightly on one side with low-fat cooking spray. Bake in a 425*F oven for 6 to 8 minutes. Flip over and spray the other side with the cooking spray. Return to the oven and bake for a further 5 to 6 minutes or until lightly golden brown and crisp.
Amount Per Serving: Calories: 210
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Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.