Bean Egg And Ham Breakfast Tostada Recipes

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.

Steps:

• Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
• Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
• Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.

Steps:

• Divide tostada shells between 4 plates.
• Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
• Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
• Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

Steps:

• 1. 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.
• 2. 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, reheat the refried black beans until warm.
• 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
• Notes.
• Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
• Ingredient Tip.
• You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater.
• For the Pickled red onions:.
• Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
• For the Ancho-lada sauce:.
• In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
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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.

Steps:

• Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
• Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

Steps:

• Divide tostada shells between 4 plates.
• Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
• Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
• In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
• Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.