The Breakfast Club Tostadas

I love a straightforward however insane tasty breakfast, and these tostadas are only that. I make new tostadas from corn tortillas, which by and large taste better to me and expect close to no work, but you can consistently buy tostadas taking everything into account and save yourself a phase in the initial segment of the day. The fixings on these tostadas are my optimal garnishes, yet you can switch them around anyway you’d like. Cook an overeasy egg all things being equal or top with some harsh cream. Best of all, these can be different each time you make them nevertheless be so awesome.
Have you made these yet?

YIELDS          : 6 serving(s)

PREP TIME  : 10 mins

TOTAL TIME: 40 mins

Materials

6 small corn tortillas

2 tbsp. extra-virgin olive oil, divided

Kosher salt

1 (15-oz.) can black beans, rinsed and drained

3 tbsp. water

1 c. shredded pepper jack cheese

1 avocado, halved and pitted

Juice of 1/2 lime

2 tbsp. chopped fresh cilantro

Freshly ground black pepper

6 large eggs

Pickled jalapeños, pickled red onions, and salsa, for serving

 

Directions

Stage 1
Preheat stove to 400°. On a huge baking sheet, organize tortillas in a solitary layer. Gently brush the two sides with 1 tablespoon oil; season with salt. Prepare until brilliant and firm, around 15 minutes.
Stage 2
In a little bowl, squash beans with a fork until for the most part smooth however for certain pieces remaining. Mix in water.
Stage 3
Split beans between tortillas and spread in an even layer. Top with cheddar. Keep on baking until cheddar is melty, around 5 minutes more.
Stage 4
In one more little bowl, crush avocado until smooth. Mix in lime juice and cilantro; season with salt and pepper.
Stage 5
In a medium nonstick skillet over medium intensity, heat staying 1 tablespoon oil. Working in groups, break eggs into container and cook until whites are set, around 3 minutes; season with salt and pepper.
Stage 6
Top tortillas with crushed avocado, 1 egg, jalapeños, onions, and salsa.