Egg Tostada Recipes

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EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA



Egg Tostada-Frittata with Rainbow Tomato Salsa image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 21

2 red heirloom or plum tomatoes
3 brown, orange, green, or yellow ripe tomatoes, mixed
1 small red onion, finely chopped
3 to 4 scallions, finely chopped
2 jalapenos, seeded and finely chopped
A handful fresh cilantro, finely chopped
1 lime, juiced
Kosher salt
1 tablespoon extra-virgin olive oil
8 slices good quality smoky bacon, finely diced
1 large yellow onion, finely chopped
2 red Fresno chile peppers, finely chopped
12 large organic eggs
1 tablespoon hot sauce
Freshly ground black pepper
3 to 4 handfuls very thin salt-free crispy corn tortilla chips (recommended: Xochitl brand)
1 can spicy vegetarian refried beans
About 1/3 to 1/2 pound smoked Cheddar or smoked pepper Jack cheese
About 1/3 to 1/2 pound extra-sharp yellow Cheddar cheese
1/4 cup pickled sliced jalapenos, drained
1 cup shredded leaves from romaine lettuce hearts

Steps:

  • Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
  • Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.
  • To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
  • Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
  • Shred the cheeses with a box grater and combine.
  • Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table.

BREAKFAST TOSTADA



Breakfast Tostada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 12

3 slices thick-cut bacon
1 tablespoon vegetable oil, plus more for cooking the egg
One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese
1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
  • On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
  • Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
  • To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS



15-Minute Bean, Egg and Avocado Tostadas image

We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 jarred roasted red bell peppers
8 tostada shells
1 cup salsa verde
1 cup shredded Mexican blend cheese
Nonstick cooking spray
8 large eggs
Kosher salt
One 16-ounce can refried black beans
1 ripe avocado

Steps:

  • Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
  • While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
  • Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.

AVOCADO-EGG SALAD TOSTADA FILLING



Avocado-Egg Salad Tostada Filling image

I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas.

Provided by eye2une2a440

Categories     Salad     Egg Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 10

3 eggs
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
½ teaspoon dry mustard powder
1 teaspoon paprika
¼ cup light creamy salad dressing (such as Miracle Whip Light®)
½ tomato, diced
¼ small onion, diced
salt and cayenne pepper to taste

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
  • Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 8 g, Cholesterol 147.8 mg, Fat 14.8 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 237.7 mg, Sugar 1.7 g

EGG TOSTADA



Egg Tostada image

This is a very fast and simple recipe that I came up with when trying to eat healthy! I think you'll enjoy it! It's also wonderful with lettuce, tomato and fat free sour cream.

Provided by Camille McCracken

Categories     Scrambled Eggs

Time 25m

Yield 1

Number Of Ingredients 5

4 egg whites
½ cup shredded reduced-fat Cheddar cheese
½ cup salsa
1 (8 inch) whole wheat tortilla
salt and pepper to taste

Steps:

  • In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
  • In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
  • In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
  • Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

Nutrition Facts : Calories 293 calories, Carbohydrate 36.4 g, Cholesterol 11.9 mg, Fat 4.8 g, Fiber 4.6 g, Protein 34.2 g, SaturatedFat 2.6 g, Sodium 1569.5 mg, Sugar 5.2 g

EGG MOLE TOSTADA



Egg Mole Tostada image

A quick breakfast for one that uses leftover mole sauce, which can be purchased prepared and is delicious with chicken. Chopped leftover chicken mole can be added in step 2 for a heartier dish.

Provided by HollyLQuinn

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

cooking spray
1 corn tortilla
1 tablespoon mole, sauce (or to taste)
1 tablespoon prepared salsa (or to taste)
1 egg
1 tablespoon shredded cheddar cheese

Steps:

  • Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
  • Spoon sauce and salsa over tortilla.
  • Crack egg over sauce (sunny side up-style). Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
  • Top with Cheese and cover for 1 minute, until cheese is melted.
  • Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.

Nutrition Facts : Calories 188, Fat 9.7, SaturatedFat 3.2, Cholesterol 218.9, Sodium 342.9, Carbohydrate 15.2, Fiber 2.7, Sugar 1.6, Protein 10.5

EGG TOSTADA



Egg Tostada image

This is a very fast and simple recipe that I came up with when trying to eat healthy! I think you'll enjoy it! It's also wonderful with lettuce, tomato and fat free sour cream.

Provided by Camille McCracken

Categories     Scrambled Eggs

Time 25m

Yield 1

Number Of Ingredients 5

4 egg whites
½ cup shredded reduced-fat Cheddar cheese
½ cup salsa
1 (8 inch) whole wheat tortilla
salt and pepper to taste

Steps:

  • In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
  • In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
  • In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
  • Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

Nutrition Facts : Calories 293 calories, Carbohydrate 36.4 g, Cholesterol 11.9 mg, Fat 4.8 g, Fiber 4.6 g, Protein 34.2 g, SaturatedFat 2.6 g, Sodium 1569.5 mg, Sugar 5.2 g

BEET TOSTADAS WITH FRIED EGGS



Beet Tostadas With Fried Eggs image

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable will also work.

Provided by Rick Martinez

Categories     Bon Appétit     Dinner     Brunch     Tortillas     Egg     Beet     Sage     Fry     Vegetarian     Wheat/Gluten-Free     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 15

1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces
2 garlic cloves, finely grated
2 Tbsp. ancho chile powder
1 tsp. crushed dried oregano, preferably Mexican
1 tsp. paprika
¾ tsp. ground cumin
½ tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
2⅓ cups plus 3 Tbsp. vegetable oil, divided
1 large white onion, halved through root end, sliced (¼" thick)
6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact
⅓ cup sage leaves
6 (6"-diameter) corn tortillas
6 large eggs
Salsa de Árbol (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35-45 minutes.
  • Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. Fry sage leaves until crisp, about 30 seconds. Transfer to baking sheet. Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.
  • Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.
  • Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, sage, and Salsa de Árbol.

EGG TOSTADA



Egg Tostada image

This is a very fast and simple recipe that I came up with when trying to eat healthy! I think you'll enjoy it! It's also wonderful with lettuce, tomato and fat free sour cream.

Provided by Camille McCracken

Categories     Scrambled Eggs

Time 25m

Yield 1

Number Of Ingredients 5

4 egg whites
½ cup shredded reduced-fat Cheddar cheese
½ cup salsa
1 (8 inch) whole wheat tortilla
salt and pepper to taste

Steps:

  • In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa.
  • In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat.
  • In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny.
  • Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

Nutrition Facts : Calories 293 calories, Carbohydrate 36.4 g, Cholesterol 11.9 mg, Fat 4.8 g, Fiber 4.6 g, Protein 34.2 g, SaturatedFat 2.6 g, Sodium 1569.5 mg, Sugar 5.2 g

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