Break­fast Tostada

Milwaukee Health - - EAT WELL -


1 ta­ble­spoon neu­tral oil 1 large egg

1 corn tor­tilla

1⁄4 cup re­fried black beans


1⁄4 av­o­cado, sliced 2 ta­ble­spoons Quick-Pick­led Red Onions (recipe below) 1 ta­ble­spoon en­chi­lada sauce Pinch of al­falfa sprouts (op­tional) Fresh cilantro leaves Crum­bled cotija Lime wedge

Hands-on: 8 min. To­tal: 8 min. Yields: 1 tostada


Make the tostada. Heat a 10-inch non­stick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, us­ing a sil­i­cone spat­ula to pull in the whites of the egg. If the whites of the egg be­gin to bub­ble, turn the heat down fur­ther or pull the pan off the heat for a sec­ond. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg un­til cooked through. Care­fully re­move the egg from the pan. Set aside.


Add the corn tor­tilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tor­tilla for about 2 min­utes on each side un­til toasted. In an­other cor­ner of the pan, heat the re­fried black beans un­til warm.


To serve, place the pan-fried tor­tilla on a plate, and top with a schmear of re­fried black beans. Gar­nish with the av­o­cado slices, the sun­ny­side egg, pick­led veg­eta­bles, en­chi­lada sauce, al­falfa sprouts, if de­sired, cilantro and cotija. Give it a fresh squeeze of lime.

Quick-Pick­led Red Onions Bring ¾ cup water to a boil in a small saucepan. In a pint-sized Ball jar, add 1⁄2 cup white dis­tilled vine­gar, 2 tea­spoons sugar, 1 tea­spoon kosher salt, and 1/8 tea­spoon pep­per­corns. Add the boil­ing water to vine­gar mix­ture. Stir un­til the salt and sugar have dis­solved. Sub­merge ¾ cup thinly sliced red onion in the pick­ling so­lu­tion. Let sit for at least 30 min­utes. Store up to three weeks in re­frig­er­a­tor.

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