Breakfast Egg And Avocado Tostada

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 corn tostadas
• 4 eggs
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon oregano
• 1 pinch chili powder
• 1 pinch paprika
• 2 tablespoons milk
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup diced bell pepper (mix of red, green and yellow)
• 1 jalapeno pepper, seeds removed (optional)
• 1/2 cup chopped red onion
• 1 ripe avocado, cut into 12 slices
• 1 dash limes (for avocado) or 1 dash lemon juice (for avocado)
• 4 tablespoons shredded monterey jack pepper cheese
• 4 slices ripe tomatoes
• sour cream (to garnish) (optional)

Recipe

• 1 place the tostados on a baking sheet. set aside.
• 2 in a bowl, whisk together eggs, seasoning and milk; set aside.
• 3 squeeze and gently toss, with lemon or lime juice to prevent discoloring; set aside.
• 4 in a large skillet, melt butter over medium heat. add garlic and cook for 1 minute, stirring frequently, until fragrant. add bell pepper, jalapeno and onion; cook until soft, about 5 minutes. when vegetables are soft, add the eggs. stir to scramble, about 3 minutes, depending on preference for doneness. remove from heat.
• 5 turn oven broiler on to heat while assembling the tostadas. place one tomato slice on tostada. add 1/4 of the egg mixture to each tomato slice. top with three slices of avocado. sprinkle 1 tablespoon of cheese on each tostadas. place under the broiler for 1-2 minutes, until the cheese melts. serve immediately.