15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS
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
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.
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Jay S
[email protected]These tostadas were a great way to use up some leftover beans and eggs.
marion vicky
[email protected]Yum!
Samara Jenz
[email protected]I will definitely be making these again.
Ioane Leilua
[email protected]The beans were creamy and flavorful, the eggs were perfectly cooked, and the avocado added a nice freshness.
Ayaath Khalique
[email protected]I loved the combination of flavors and textures.
rita dias
[email protected]These tostadas were the perfect way to start my day.
Bryan Reed
[email protected]I would definitely recommend this recipe.
david friday
[email protected]These tostadas were delicious!
Kumara Wijamunige
[email protected]I thought these tostadas were just okay. The flavors were a bit bland for my taste.
Nasiru Idris
[email protected]These tostadas were a great way to use up some leftover beans and eggs. They were also a nice and healthy alternative to traditional tacos.
Lisa Roberts
[email protected]These tostadas were so good! I loved the combination of flavors and textures. The beans were creamy and flavorful, the eggs were perfectly cooked, and the avocado added a nice freshness. I would definitely make these again.
Nile Francis Aguchak
[email protected]I made these tostadas for breakfast this morning, and they were the perfect way to start my day. They were so easy to make, and they were absolutely delicious. I will definitely be making these again.
Darab Ali
[email protected]These tostadas were delicious! I loved the combination of flavors and textures. The beans were creamy and flavorful, the eggs were perfectly cooked, and the avocado added a nice freshness. I would definitely recommend this recipe.
Rusmela Islam
[email protected]I thought these tostadas were just okay. The flavors were a bit bland for my taste, and the tostadas were a bit soggy. I think I would have liked them better if I had used a different type of bread.
Iqra Ammad
[email protected]These tostadas were a great way to use up some leftover beans and eggs. They were also a nice and healthy alternative to traditional tacos. I will definitely be making these again.
Joseph Johnson 3rd
[email protected]These tostadas were amazing! The flavors were so well-balanced, and the textures were perfect. I especially loved the combination of the creamy avocado and the crispy tostadas. I will definitely be making these again and again.
muniba ajmal
[email protected]I loved the simplicity of this recipe. It was so quick and easy to make, and the results were delicious. The tostadas were crispy and flavorful, and the toppings were fresh and flavorful. I will definitely be making these again.
Dee Addae
[email protected]These tostadas were a hit with my family! The combination of flavors and textures was perfect, and they were so easy to make. I will definitely be making these again soon.