Breakfast Tostada | Mexican Egg Tortilla with Avocado
20 min
Kifli Kukták
Ingredients
Preparation method
Preparation and Cooking
Heat a large pan over medium heat. Place the tortillas in the pan and dry-toast them for 30–60 seconds on each side until crispy. Remove them from the pan and divide them between two plates.
Pour the rapeseed oil into the pan and prepare the fried eggs: carefully crack the eggs into the pan, ensuring the yolks remain intact. Season with salt and pepper, then cook over low to medium heat for 6–8 minutes. Once done, remove from heat but leave the eggs in the pan.
Assembly
Prepare the remaining ingredients: peel the avocado, remove the pit, and slice thinly. Finely chop the iceberg lettuce. Dice the tomato finely, place it in a bowl, crumble in the cream cheese, then season with a little salt and pepper.
Chef's tip
For an even creamier texture, you can mash the avocado with a fork, season with a little lime juice and salt, and spread it as a base on the tortilla.
10 min
Under an hour
