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Avocado Breakfast Toastadas

20 mins
5 mins
Low
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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.
Learn more about Jessica Alcántara

Ingredients

4 portions
  • 2 avocados, in little cubes
  • 1/4 red onions, finely chopped
  • 1/4 cups fresh coriander, finely chopped
  • 3 tablespoons lemon juice
  • 1 serrano pepper, finely chopped
  • 1 tablespoon oil
  • 4 eggs
  • to taste salt and pepper
  • 4 corn tostada shell
  • 3/4 cups refried beans
  • 1/2 cups cherry tomato, sliced
  • 3 tablespoons chives, finely chopped
  • 1/4 cups 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
136.7
kcal
6.83%
Carbohydrate, by difference
8.9
g
2.97%
Protein
5.1
g
10.2%
Total lipid (fat)
9.5
g
14.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Ximena Sierra
29/02/2020 09:45:59
Las recetas te las dan muy bien explicada

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