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Jessica Alcántara
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Avocado Breakfast Toastadas

20 min
5 min
Easy
39
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Revolutionize your breakfasts with these delightful scramble egg and avocado breakfast tostadas, have a base of beans with pico de gallo, avocado, cherry tomato and fresh cheese. A full breakfast that your family will love and more if you accompany it with a refreshing glass of Del Valle brand 100% grape juice.
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Ingredients

4 servings
  • 2 pieces of avocado in little cubes
  • 1/4 of piece of red onion finely chopped
  • 1/4 of Cup of coriander finely chopped
  • 3 spoonfuls of lemon juice
  • 1 piece of serrano pepper finely chopped
  • 1 tablespoon of oil
  • 4 pieces of egg
  • to taste of salt and pepper
  • 4 pieces of corn tortilla chip
  • 3/4 of Cup of refried beans
  • 1/2 Cup of cherry tomato sliced
  • 3 spoonfuls of scallion finely chopped
  • 1/4 of Cup of Panela cheese crumbled

    Preparation

    In a bowl mix avocado with purple onion, cilantro, lemon juice, serrano pepper and season to taste.
    In a pan add the oil and cook the eggs with salt and pepper to taste.
    Spread each tostado with refried beans, serve the eggs, the avocado sauce, the tomatoes and the chives.
    Sprinkle with queso fresco and enjoy.

    PRESENTATION

    Garnish with fresh cheese, cherry tomatoes and chives.

    TIPS

    You can cook your egg at low temperature and cover it, so that it stays perfect.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    96.5
    kcal
    4.8%
    Carbohydrates
    9.2
    g
    3.1%
    Proteins
    7.7
    g
    15%
    Lipids
    3.5
    g
    5.4%
    Fiber
    2.8
    g
    5.6%
    Sugar
    1.9
    g
    2.1%
    Cholesterol
    1.7
    mg
    0.6%
    Esha
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