Transforming Leftovers into Breakfast....Fried Egg Tostada!

Egg Tostada from Leftover
Pico De Gallo & Avocado Green Sauce

Cooking Time: 10 Minutes; Yields 2-4 People

Ingredients 

2 T avocado green sauce; left over from the night before
2-3 T pico de gallo; left over from the night before
1 egg per person; over easy
1-2 T monterey jack cheese
1 tostada shell per person; or 1 pan fried corn tortilla per person
1 pinch salt
1 pinch pepper
1 T olive oil
1/2 T butter

Cooking Instructions

1.  This post is all about not wasting left overs from the night before and how to transform them into a new dish no matter what time of day it is.  I posted two recipes in one last night...Pico De Gallo and Avocado Green Sauce.  I'm transforming these two snacks or sides from Mexican night into BREAKFAST!!!

2.  If this post looks good to you and you didn't make pico de gallo or the avocado green sauce ahead of time, here is the link to those recipes. http://bit.ly/2j25h8W

3.  Ok, lets get this rolling.  I personally had left over corn tortillas from the night before so I pan fried a shell to make my tostada.  You can just as easy pick up tostada shells at the grocery store if you don't feel comfortable frying your own.  If you do want to fry your own...take a small sauté pan and place about  1/2-1 cup of peanut oil into the pan.  Place it over medium heat, and when the oil get warm enough place your tortilla into the oil.  Fry one side for 30 seconds to 1 minute (you will see the edges start to brown) and then flip to cook the other side the same.  When you remove your now tostada shell from the oil, place it on a paper towel to remove excess grease.  DO WHAT IS MOST COMFORTABLE FOR YOU, THERE IS NO WRONG WAY TO COOK!

4. Find another small sauté pan and place it over medium heat.  Add olive oil and butter to the pan, this will keep the egg from sticking while cooking.
***TIP: The oil can take a higher heat without burning, but the butter helps add flavor when cooking your egg.

5. Crack your egg into your warm pan and add a pinch of salt and pepper. 

6.  While your egg is frying lets build our tostada.  I like to layer my avocado green sauce on first.  I then have all my other ingredients waiting to top my egg with when it has finished cooking.

7.  When the egg white has turned white you can either flip your egg to finishing cooking it on the other side or you can turn off the heat and place a lid on top of the sauté pan.  I do both, but for this breakfast I just killed the heat and placed a small lid over the pan to seal the heat.  This still allows your egg to finish cooking, but decreases the chance of breaking the yolk when flipping your egg. 
***TIP: If you still want a runny yolk only cover you egg for 30-45 seconds.

8.  Place your fried egg onto your tostada shell.  Top it with pico de gallo and monterey jack cheese (or whatever cheese you have in your refrigerator).

9. Who knew you could make such a delicious breakfast with left overs?!?!  All you truly needed to make this was a tostada shell and egg.

10.  Enjoy!!!