This is my favorite breakfast meal ever. I could eat this daily. Today’s Breakfast tostada recipe is extremely easy to make and so delicious. I tend to make this more often when I have leftover salsa and refried beans. If I don’t have leftover beans or salsa, the process does become a bit more tedious.
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Easy Breakfast Tostada Recipe
This breakfast tostada recipe is also known as huevos rancheros (rancher’s eggs- is the direct translation). The main ingredients of course are fried eggs, refried beans, and homemade salsa. Traditionally the eggs are cooked sunny side up, but I prefer to have my eggs over medium.
This recipe is very hearty and it is better when kept simple, skip the sour cream, avocado and all the fixings.
Ingredients
- 2 eggs
- Tostada or tortilla
- Salsa of your choice (home made salsa works better)
- Refried beans
Instructions
Step 1: Fry your tortilla
In the pan where you will cook your eggs, add a bit of oil and turn the flame on to medium-high. Place your corn tortilla and let that fry on one side for about 3/4 minutes. Flip the tortilla and repeat the process. If you like your tortilla extra crunchy, let it sit for an additional 1-2 minutes on each side. Once it’s done, put the tortilla on a plate to cool down. You can put a paper towel down to let the oil soak in.
Step 2:Cook your egg
In the same pan where you fried your tortilla add 1/2 a tbsp of butter, coating the entire pan. Have your pan on medium-low heat. Crack 2 eggs into the pan and add a pinch of salt and pepper. If you like your eggs runny, do not flip them and leave them sunny side up, let them cook for 3, minutes on one side. Once done, set the pan aside with the eggs still inside.
Sunny side up eggs Salsa: In a different pan warm up your salsa of choice with a low to medium heat setting before the sunny side up egg is complete. Do not cook the salsa and egg together or else you will have more of an over-easy-cooked egg. I will be sharing my favorite salsa to make in a future post, so stay tuned.
If you like your eggs over-medium as I do, set your pan to medium-high heat and crack your two eggs. Add salt and pepper. Cover your pan with the lid and let them cook for about 30/40 seconds. Next, take off the lid and with a spatula flip your egg. At this point add your salsa into the pan, I add about 4 tbsp into the pan, lower the heat to the lowest setting and let the salsa cook with the egg, this will take about 45 seconds to come to a simmer. Once done turn off the heat, remove it from the burner and let it cool, remove the lid if you had it on.
Step 3: Refried Beans
Since I had leftover beans, all I did was warm my beans up in the microwave. Our favorite beans to use are the La Preferida Vegetarian Refried Beans. The way I prepare them from the can is to add the beans to a pot with some oil, pour 1/3 can of water, and stir it with a whisk. I also add a veggie bouillon and taco seasoning from siete foods for extra flavor.
Step 4: Assembly
Take your tortilla or tostada and coat it with warmed-up refried beans. Take the Salsa over medium eggs and pot the tostada with it. Enjoy!
This is literally my go-to breakfast. If you haven’t a version of this breakfast tostada recipe, you need to. Like always, you can catch me on Tik-Tok or Instagram creating this recipe. Let me know if you’ve tried it before or if you plan to try it soon!
Easy Breakfast Tostada Recipe
Ingredients
- 2 Eggs
- 1 Tortilla or tostada
- Salsa of your choice
- Refried Beans
Instructions
- In the pan where you will cook your eggs, add a bit of oil and turn the flame on to medium-high. Place your corn tortilla and let that fry on one side for about 3/4 minutes. Flip the tortilla and repeat the process. If you like your tortilla extra crunchy, let it sit for an additional 1-2 minutes on each side. Once it's done, put the tortilla on a plate to cool down. You can put a paper towel down to let the oil soak in.
- In the same pan where you fried your tortilla add 1/2 a tbsp of butter, coating the entire pan. Have your pan on medium-low heat. Crack 2 eggs into the pan and add a pinch of salt and pepper. If you like your eggs runny, do not flip them and leave them sunny side up, let them cook for 3, minutes on one side. Once done, set the pan aside with the eggs still inside. Sunny side up eggs Salsa: In a different pan warm up your salsa of choice with a low to medium heat setting before the sunny side up egg is complete. Do not cook the salsa and egg together or else you will have more of an over-easy-cooked egg. I will be sharing my favorite salsa to make in a future post, so stay tuned. If you like your eggs over-medium as I do, set your pan to medium-high heat and crack your two eggs. Add salt and pepper. Cover your pan with the lid and let them cook for about 30/40 seconds. Next, take off the lid and with a spatula flip your egg. At this point add your salsa into the pan, I add about 4 tbsp into the pan, lower the heat to the lowest setting and let the salsa cook with the egg, this will take about 45 seconds to come to a simmer. Once done turn off the heat, remove it from the burner and let it cool, remove the lid if you had it on.
- Since I had leftover beans, all I did was warm my beans up in the microwave. Our favorite beans to use are the La Preferida Vegetarian Refried Beans. The way I prepare them from the can is to add the beans to a pot with some oil, pour 1/3 can of water, and stir it with a whisk. I also add a veggie bouillon and taco seasoning from siete foods for extra flavor.
- Take your tortilla or tostada and coat it with warmed-up refried beans. Take the Salsa over medium eggs and pot the tostada with it. Enjoy!
