Loaded Breakfast Tostada Delight
This Loaded Breakfast Tostada Delight is a scrumptious fusion of flavors designed to transform your leftover ingredients into a breakfast masterpiece. Featuring a crispy corn tortilla topped with creamy refried black beans, a perfectly fried sunny-side-up egg, and fresh avocado slices, this dish brings a taste of brunch right to your weekday mornings. Finished with quick-pickled red onions and a drizzle of homemade ancho-lada sauce, it's a vibrant celebration of tastes and textures that will leave you looking forward to breakfast. Elevate your mornings with this easy and satisfying dish that makes use of prepped goodies from earlier in the week, ensuring that no ingredient goes to waste. With options for customization and the potential for serving multiple people, you'll have a delightful dish to share or to savor all to yourself.
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Servings
N/A
Calories
11
Ingredients
Ingredients
Neutral oil
1 tablespoon
Large egg
1
Corn tortilla
1
Leftover refried beans
1/4 cup (warmed)
Avocado
1/4 (sliced)
Quick-pickled red onions
2 tablespoons (prepared)
Ancho-lada sauce
1 tablespoon (warmed or store-bought)
Alfalfa sprout (optional)
1 pinch
Fresh cilantro leaves
(for garnish)
Cotija cheese
(crumbled for garnish)
Lime wedge
1
Instructions
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1. Start by preparing your pickled red onions: In a small saucepan, bring 3/4 cup of water to a boil. In a pint-sized jar or glass bowl, combine 1/2 cup white distilled vinegar, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, and 1/8 teaspoon peppercorns. Add the boiling water to this mixture, stirring until the salt and sugar dissolve. Submerge 3/4 cup thinly sliced red onion in the pickling solution and let it sit for at least 30 minutes. For convenience, this can be made up to 3 weeks in advance.
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2. For the ancho-lada sauce, measure 2 cups of hot water into a high-powered blender. Add 4 dried ancho chiles, ensuring they are submerged. Let them sit for 10 minutes to rehydrate. Once rehydrated, add 3/4 cup roughly chopped sweet onion, 1 (15-ounce) can of fire-roasted tomatoes, 4 smashed garlic cloves, 1 tablespoon honey, and 2 1/2 teaspoons kosher salt to the blender. Blend on high until smooth, yielding about 4 cups. This sauce can be made a month in advance and refrigerated.
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3. To prepare the tostada, heat a 10-inch nonstick skillet over medium-low heat. Once warmed, add 1 tablespoon of neutral oil. Crack 1 large egg into the oil and use a silicone spatula to gather the whites, cooking for 1 minute. Baste the egg whites with the oil until cooked through. Carefully remove the egg and set aside.
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4. In the same skillet, increase the heat to medium and add 1 corn tortilla, frying it for about 2 minutes on each side until crisp and toasted. In the same pan, reheat 1/4 cup of leftover refried beans until warm, stirring gently.
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5. To assemble, place the crispy tortilla on a plate and spread a generous layer of the refried beans on top. Layer the sliced avocado, the fried egg, pickled onions, and a drizzle of ancho-lada sauce. Optionally, you can sprinkle alfalfa sprouts, fresh cilantro leaves, and crumbled Cotija cheese on top. Serve with a lime wedge for a refreshing squeeze.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Loaded Breakfast Tostada Delight?
It is a fusion dish featuring a crispy corn tortilla topped with refried black beans, a sunny-side-up egg, fresh avocado, and various toppings like pickled onions and ancho-lada sauce.
What are the primary ingredients needed for this recipe?
The main components are neutral oil, eggs, corn tortillas, refried beans, avocado, pickled red onions, and ancho-lada sauce.
How do I prepare the quick-pickled red onions?
Combine water, white distilled vinegar, sugar, salt, and peppercorns in a jar, then submerge sliced onions for at least 30 minutes.
Can the pickled red onions be made in advance?
Yes, they can be prepared up to 3 weeks in advance and stored in the refrigerator.
What is in the homemade ancho-lada sauce?
The sauce is a blend of dried ancho chiles, hot water, sweet onion, fire-roasted tomatoes, garlic, honey, and salt.
How long does it take to rehydrate the ancho chiles?
The dried ancho chiles should be submerged in hot water for about 10 minutes before blending.
How long can the ancho-lada sauce be stored?
This sauce can be made up to a month in advance and kept in the refrigerator.
Can I use a store-bought sauce instead?
Yes, if you are short on time, you can use a store-bought ancho-lada or enchilada sauce.
What is the best way to cook the egg for this tostada?
Fry the egg sunny-side-up in neutral oil, using a spatula to gather the whites and basting them until cooked through.
What type of oil should I use?
A neutral oil like vegetable, canola, or grapeseed oil works best for frying the egg and tortilla.
How do I make the corn tortilla crispy?
Fry the tortilla in a skillet over medium heat for about 2 minutes on each side until it is toasted and crisp.
Can I use pre-made tostada shells?
Yes, store-bought crispy tostada shells can be used to save time instead of frying your own.
What kind of beans are recommended?
The recipe calls for refried black beans, specifically leftovers to minimize waste.
How do I reheat the refried beans?
You can warm them directly in the same skillet used for the tortilla, stirring gently until heated through.
How do I assemble the Loaded Breakfast Tostada?
Spread beans on the crispy tortilla, then layer sliced avocado, the fried egg, pickled onions, and sauce.
What are some optional toppings for garnish?
You can add alfalfa sprouts, fresh cilantro leaves, and crumbled Cotija cheese for extra flavor and texture.
Is this recipe suitable for using leftovers?
Absolutely, it is specifically designed to use prepped items like leftover beans and sauces from earlier in the week.
Can this recipe serve more than one person?
Yes, although written for a single serving, the ingredients can easily be scaled up to serve a group.
Is the Loaded Breakfast Tostada Delight healthy?
Yes, it is tagged as a healthy recipe due to the inclusion of protein-rich eggs and beans, along with healthy fats from avocado.
What kind of cheese is typically used?
The recipe suggests using crumbled Cotija cheese, which is a traditional Mexican cow's milk cheese.
What can I use as a substitute for Cotija cheese?
Feta cheese or a mild grated Parmesan can serve as a suitable substitute if Cotija is unavailable.
Can I make this recipe vegan?
Yes, by using a plant-based egg substitute and omitting or using a vegan alternative for the cheese.
How many ingredients are listed in this recipe?
There are 11 ingredients listed, including the garnishes and optional sprouts.
How long do the onions need to sit in the pickling solution?
They should sit for a minimum of 30 minutes to develop the characteristic pickled flavor.
What size skillet is recommended?
A 10-inch nonstick skillet is recommended for cooking the egg and tortilla.
Is the ancho-lada sauce very spicy?
Ancho chiles are generally mild and smoky rather than intensely spicy, providing a rich flavor profile.
Can I use flour tortillas instead of corn?
While you can use flour tortillas, corn tortillas provide the traditional flavor and better crunch when fried.
What type of vinegar is best for the pickling?
The recipe specifies white distilled vinegar for a clean, sharp pickling taste.
How should the lime wedge be used?
The lime wedge should be squeezed over the assembled tostada just before serving for a refreshing citrus note.
What makes this a 'fusion' dish?
It combines traditional Mexican components like tostadas and ancho chiles with a modern brunch style using fresh garnishes and sprouts.