15-Minute Bean, Egg And Avocado Tostadas
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
58
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Salsa Verde8 large
EggDirections:
1
Special equipment: 12-cup non-stick muffin tin Position an oven rack to the center of the oven and preheat the broiler
2
Meanwhile, coat 8 cups of the muffin tin generously with cooking spray
3
Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness)
4
Remove the muffin tin from the oven and set aside
5
While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes
6
Dice the avocado
7
Slice the roasted red peppers into strips
8
Arrange 2 tostadas on each of 4 plates
9
Spoon and spread some of the beans on each tostada
10
Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada
11
Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese