Name: Breakfast Tostada
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 servings
Ingredients: 5 6 six inch flour tortilla; 1.50 cups Liquid Eggs; 1 tbsp olive oil; 4 fresh chorizo sausage; 5 tbsp guacamole; 5 tbsp queso fresco; 1 serrano chili, finely sliced; 3 limes; ½ cup cilantro leaves; ½ cup micro-greens; ¾ cup sour cream; 1 tbsp fire roasted poblano; 1 large tomato, finely diced; 1 tbsp red onion, finely minced; 1 lime, Zest and juice; ⅛ tsp ground cumin; Sprinkle of edible flowers; Salt and pepper to taste

Culinary Corner » Breakfast Tostada

DifficultyBeginner

Yields5 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

For the Tostada

5 6 six inch flour tortilla

1.50 cups Liquid Eggs

1 tbsp olive oil

4 fresh chorizo sausage

5 tbsp guacamole

5 tbsp queso fresco

1 serrano chili, finely sliced

3 limes

½ cup cilantro leaves

½ cup micro-greens

For the Crema

¾ cup sour cream

1 tbsp fire roasted poblano

For the Pico De Gallo

1 large tomato, finely diced

1 tbsp red onion, finely minced

1 lime, Zest and juice

⅛ tsp ground cumin

Sprinkle of edible flowers

Salt and pepper to taste

Heat deep fryer to 360 degrees. Fry tortilla until golden brown and set aside.

Mix sour cream with fire roasted poblano and transfer to a piping bag. Set aside.

Mix pico de gallo ingredients together and let it marinate for 2 hours.

Preheat grill on high. Grill chorizo to reach an internal temperature of 160. Slice it thin and set aside.

Add a tablespoon of olive oil to a nonstick pan. Heat a nonstick pan on medium heat. Season eggs with salt and pepper, add to pan and mix slowly with a spatula. Cook for 2-3 minutes until fluffy. Set aside.

Top the tostada with guacamole, scrambled eggs, sliced chorizo, pico de gallo, and queso fresco. Drizzle with crema and top with sliced chilis, coriander leaves, micro greens, and edible flours.

Serve with lime wedges. Enjoy!

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CategoryBreakfast, Entree

Ingredients