Mexican Egg Tostadas
I make this breakfast at least once a week, usually on the weekends. It’s something that everyone loves.
1-2 corn tortillas per person
1 egg per tortilla
1 bunch cilantro
1 spanish or yellow onion
½ avocado per person
¼ cup cheddar cheese
Top corn tortillas with shredded cheese and place corn tortillas on a cookie sheet and bake in the oven at 350 for 8-10 minutes until crispy.
Top with tomatoes, onion and cilantro. Add sliced avocado and sprinkle with salt and pepper.
Fry eggs to order in a skillet and place on top of tortilla.
Top with more fresh cilantro and serve.
**TIP: You can also saute some sausage and serve along side or crumble on top for the meat lovers in your home.