Egg and Avocado Tostada
A crispy corn tortilla topped with a fried egg, creamy avocado, briny olives, and fresh arugula. Ready in minutes, this tostada is perfect for breakfast, lunch, or a quick snack.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 2 corn tortillas
- 2 eggs
- 1 avocado
- ¼ cup pitted black olives
- 1 cup arugula
- 2 tbsp olive oil
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium-high. Fry the 2 corn tortillas one at a time until crisp and golden, about 1-2 minutes per side. Drain on paper towels.
- 2
In the same skillet, add remaining 1 tbsp olive oil. Crack the 2 eggs and fry until whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- 3
Slice the 1 avocado and arrange on the crispy tortillas. Top with the fried eggs, 1 cup arugula, and 0.25 cup olives. Drizzle with extra oil or a squeeze of lime if you like.
- 4
Serve immediately while the tostadas are crisp.
Tools you’ll need
- skillet
- spatula
- paper towels
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