Fried Egg Tostadas with Avocado

Jessica Alcántara
Jessica Alcántara
Revolutionize your breakfasts with these delicious fried egg tostadas, which have a base of beans topped with avocado pico de gallo, cherry tomatoes, and fresh cheese. A complete breakfast that your family will love, especially if you pair it with refreshing Del Valle 100% grape juice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 avocados, diced 2 avocados, diced
  • 1/4 red onions, finely chopped 1/4 red onions, finely chopped
  • 1/4 cups fresh cilantro, finely chopped 1/4 cups fresh cilantro, finely chopped
  • 3 tablespoons lemon juice 3 tablespoons lemon juice
  • 1 serrano chile, finely chopped 1 serrano chile, finely chopped
  • 1 tablespoon oil 1 tablespoon oil
  • 4 eggs 4 eggs
  • salt and pepper salt and pepper
  • 4 corn tostadas
  • 3/4 cups refried beans, or mashed 3/4 cups refried beans, or mashed
  • 1/2 cups cherry tomato , sliced 1/2 cups cherry tomato , sliced
  • 3 tablespoons chives, finely chopped 3 tablespoons chives, finely chopped
  • 1/4 cups queso fresco, crumbled 1/4 cups queso fresco, crumbled
Preparation
20 mins
5 mins
Low
  • In a bowl, mix the avocado with red onion, cilantro, lime juice, serrano chili, and season to your taste.
  • In a skillet, add the oil and cook the eggs with salt and pepper to your liking.
  • Spread refried beans on each tostada, serve the eggs, avocado sauce, tomatoes, and green onion.
  • Sprinkle with fresh cheese and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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