breakfast avocado toast ada

Breakfast

Breakfast Avocado Toast ada

Drescription

Breakfast Avocado Toast-ada is a crispy, open-faced twist on a classic, featuring smashed avocado, eggs, and fresh toppings layered on a crunchy tostada shell. A deliciously bold and wholesome way to start the day.

Ingredients

4 cups vegetable oil
6 corn tortillas
kosher salt and freshly ground black pepper
2 large avocados, halved and pitted
1/4 cup sour cream
1 lime, zested and juiced
1 bunch fresh cilantro
1 clove garlic
2 tablespoons olive oil
1 red onion, very thinly sliced on a mandoline
1/4 cup cotija cheese
1/2 cup cherry tomatoes, sliced in half
flaky sea salt, for topping

Directions

Heat the vegetable oil in a large, wide skillet to 350 degrees F.
Fry the tortillas in the oil until golden brown and crispy, 3 to 5 minutes per side. Remove the tortillas with tongs, shake off any excess oil and transfer to a paper towel-lined baking sheet. Season with kosher salt on both sides.
Add the avocados to a food processor with the sour cream, lime zest and juice and half of the cilantro (stems and leaves). Grate in the garlic and puree until smooth. Season with kosher salt and black pepper. Add 1 tablespoon of the olive oil and pulse several times to combine.
Spread the avocado mixture on the tortillas (about 1/4 cup per tortilla) and top with the red onions, cotija, cherry tomatoes and remaining cilantro leaves. Drizzle with the remaining 1 tablespoon olive oil. Season with flaky sea salt and black pepper.

Green Velvet Cupcakes

Did you miss St. Patrick’s Day? Don’t worry, it’s your lucky day. You can enjoy this green velvet cupcake recipe at other times of the year too. Pair them with our favorite red velvet cake recipe for a Christmas-colored dessert duo for your holiday table. You could also decorate them with soft pastel frosting and chocolate eggs for Easter, or prep them as a tailgating dessert to support your favorite green-clad sports team.