I normally am not a big proponent of cooked avocado. I feel like the avocado is one of those foods that should be enjoyed fresh. There are, however, a few exceptions like these avocado tostadas. It’s an easy breakfast with minimal ingredients. I almost always top it with an extra spoonful of salsa or a drizzle of hot sauce.
Baked Egg and Avocado Tostadas
- Preheat oven to 400˚ F.
- Toss tortillas in oven and bake until slightly crisp, 5-6 minutes. Remove and smear on salsa over each tortilla. Remove avocado halves and slice into 1/4"-1/2" slices. Place around outer edge of tortilla, leaving a well in the middle.
- Place tortillas on a baking tray covered with a silpat or other non-stick sheet. Crack an egg into center of each tortilla. Sprinkle with goat cheese.
- Bake until egg is set, 5-10 minutes (depending on desired firmness of the yolk!)
- Serve with a sprinkle of cilantro.
by Erin Alderson