Loaded Breakfast Tostadas with Refried Beans & Eggs
Shatteringly crispy corn tostadas piled high with a creamy smear of refried beans, a perfectly fried egg with lacy golden edges, and an avalanche of fresh toppings. Each bite delivers a symphony of textures from the crunch of the tostada through the creamy beans to the glorious runny yolk that ties everything together.
Ingredients
- 8 corn tostada shells (store-bought or homemade)
- 1 1/2 cups refried pinto or black beans, warmed
- 8 large eggs
- 1 cup shredded lettuce or cabbage
+ 10 more ingredients
Instructions
If making homemade tostadas, pour half an inch of vegetable oil into a skillet and heat over medium-high heat. Fry corn tortillas one at a time until golden and completely crispy, about 1 to 2 minutes per side. Drain on paper towels and season with salt. Otherwise, use store-bought tostada shells.
Warm the refried beans in a small saucepan over low heat, adding a splash of water if they are too thick. They should be spreadable but not runny. Season with salt.
Heat the vegetable oil or butter in a large nonstick skillet over medium heat. Fry the eggs in batches, tilting the pan to baste the whites with hot oil. Cook until the whites are set and the edges are golden and crispy, but the yolks remain runny, about 3 minutes. Season with salt and pepper.
Spread a generous layer of warm refried beans on each tostada, covering the surface completely. This creates a foundation that helps the toppings adhere.
Carefully place a fried egg on top of each bean-covered tostada.
Layer on the shredded lettuce, diced tomato, and avocado around and over the egg.
Drizzle with Mexican crema and spoon salsa over the top. Scatter crumbled cotija cheese and pickled jalapeno slices on top.
Garnish with fresh cilantro and serve immediately with hot sauce on the side. Eat with your hands and embrace the beautiful mess.
Nutrition Estimate
Per serving • Estimated by Blinner AI