I am pretty excited to share this recipe with you. If you've been hanging around this site for years, you may remember I had a web design company that I co-ran with Melissa from The Faux Martha. We met in person after following each other in 2012, for a Joy the Baker book signing in Chicago (there are pictures!). From there, the rest was history. A couple years ago, we agreed it was time to close the doors to the design company. We didn't know what was going to happen but we both wanted to focus on the things we loved. It all feels like ages ago.
Fast forward to now: Melissa has been busy and written one wonderful cookbook. It's all about pairing down and being ready for dinner: The Minimalist Kitchen. It's more than just recipes and if you ever say to lose ingredients/feel like you have too many kitchen tools: this book is for you. I'm sharing Melissa's breakfast tostadas. This recipe is great within a meal plan but I was easily able to adapt it for what I have on hand (as mentioned in the notes!)
- Prep Time: 8 minutes
- Total Time: 8 minutes
- Yield: 1 serving 1x
1 tablespoon neutral oil
1 large egg
1 corn tortilla
¼ cup leftover Refried Black Beans or canned (see note)
¼ avocado, sliced
2 tablespoons Quick-Pickled Red Onions or Quick-Pickled Radishes and Carrots (see note)
1 tablespoon leftover Ancho-lada Sauce or store-bought (see note)
Pinch of Alfaalfa sprouts (optional)
Fresh cilantro leaves
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.
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.
To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it fresh squeeze of lime, and serve immediately.
Tips + Tricks: I've copied the recipe as it's written in the book but I made a few changes. I used pickled radishes I already had on hand, hot sauce in place of the Ancho-lada sauce, and micro greens in place of the alfalfa sprouts.
I don't talk a lot about this but my family is not vegetarian. We eat a lot of plant-based meals but I'm always finding a balance. Melissa's books has been a good inspiration bump for me in the dinner department, especially for meal planning. A few other recipes from around the web from her book: