It’s Saturday night—early Sunday morning, rather—and I haven’t gone out at all this weekend. I’m not sure how I feel about this. On the one hand, I have this urge to go out and shake my grove thang; on the other hand, I kind of love not having left my apartment. I’m FOMO free and loving it. My birthday is in a few short weeks, so I suppose this is one of those aspects of getting older. As much as I’ve enjoyed this weekend, I just hope this isn’t the entirety of my fate for the rest of my future.
One of the (many) benefits of going to bed at a reasonable time on the weekends is waking up feeling refreshed and ready to make a delicious breakfast. Enter the scrambled egg tostada.
For the uninitiated, the tostada is a crisp tortilla topped with stuff. (Very descriptive, I know). It’s more of a vehicle for ingredients than an explicit recipe. This version has a crisp corn tortilla topped soft-scrambled eggs, fresh veggies, and everyone’s favorite ingredient: bacon. (Although you could certainly leave out the bacon to make it vegetarian.)
Scrambled-Egg Tostada:
Cook bacon until crisp in a nonstick skillet. Reserve the bacon fat. Fry corn tortillas in the reserved fat until crisp. (Or you could just use oil or butter.) Transfer to a paper towel-lined plate to drain. Sprinkle with cheese while the tortillas are still warm so it melts. Top with soft-scrambled eggs, sliced green onion, sliced radish, and crumbled bacon (if using).
Though I love breakfast, I don’t get to make it for myself very often since I’d much rather sleep than wake up early during the week. However, the tostada can certainly be made for any meal of the day. And who says eggs are limited to breakfast?! I certainly wouldn’t mind eating this for lunch or dinner.
Have you made tostadas before? How do you like to top them?
Leave a Reply