Breakfast tostada Wedges with Soft Scrambled Eggs

This breakfast tostada wedge with soft scrambled eggs is perfect for weekend brunch! 

The Deets

Recently on vacation I got into the habit making homemade tortilla chips for everything- ceviche, guac, salsa etc. I decided to even make them for breakfast! Say hello to the breakfast tostada wedge with soft scrambled eggs. I used small tortillas for these and cut them into quarters. You’re going to fry up your tortillas in a fry pan to start. Then you can begin to make your toppings! I made a soft scramble, guacamole, and bacon to load up on these chips. For the guac, I just made sure to use to ripe avocados, a little lemon, red pepper flakes, and olive oil. Just mash it up until it’s nice and smooth and and you’re good to go! I also added some cherry tomatoes, red onion, and cilantro. Once your chip is assembled you’ll add a creamy sauce to really elevate this breakfast tostada and take it to new heights! I made a yummy sauce with coconut milk, lime juice, chili sauce, sesame oil, and brown sugar for just a hint of sweetness. Drizzle this delicious dressing over your tostada. Full recipe below <3 If you enjoyed this take on a tostada then be sure to check out some other recipes here for inspiration!

Breakfast Tostada Wedges With Soft Scrambled Eggs

Print Recipe

Ingredients

  • 5 tortillas
  • Fry oil
  • 1 tbsp Cayenne pepper
  • 1 avocado
  • 2 eggs
  • 2 tbsp butter
  • cotija cheese
  • Red pepper flakes
  • Drizzle of olive oil
  • Lemon juice
  • 1 cup cherry tomatoes
  • Red onion
  • A few slices of bacon
  • Cilantro

The sauce:

  • 1/4 cup coconut milk
  • 1 lime zested and juiced
  • 2 tbsp chili sauce
  • 1 tbsp brown sugar
  • 1/4 cup sesame oil
  • salt / pepper

Instructions

  • Step 1: Add fry oil to a skillet, filling up enough so that the chip can be submerged. Slice tortillas into quarters (or whatever size you like). When oil is 325, add tortillas. If you dont have a thermometer, you can test the oil temp by sacrificing one chip 🙂 cook for about 2-3 per side or until golden brown. Transfer to a paper toweled plate. Season with salt, pepper and a pinch of cayenne.
  • Step 2: For the eggs: Melt butter in a small skillet. Crack eggs into a bowl and season with salt, pepper and a dash of half and half. Whisk until smooth. When pan is very hot, add eggs and turn heat down. Fold eggs toward the middle of the pan and cook for another 2 min or until eggs are in ribbons and cooked.
  • Step 3: For the bacon: cook bacon in a pan or in the oven to desired crispiness. Transfer to a paper toweled lined plate. When cool enough to touch, roughly chop.
  • Step 4: Add avocado to a bowl and top with a squeeze of lemon, red pepper flakes, a drizzle of olive oil, salt and pepper. Mix until smooth and combined.
  • Step 5: Chop cilantro, red onion and cherry tomatoes. Combine sauce ingredients and whisk until combined.
  • Step 6: Assembly: Add a little scoop of egg, avocado, a few pieces of chopped bacon, cherry tomatoes, onions, cilantro and cotija cheese. Drizzle with a little dressing and repeat with remaining chips. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.