Guacamole is my all-time favorite food, ever. Something about the mashed up avocado just speaks to me on a whole other level. Let’s just say, if I were stranded on a desert island, the one food I’d bring with me would be an endless supply of guacamole.
Of course, living off only guacamole in reality is not too practical. So instead, I find ways to sneak it in any recipe that I can!
With the start of the New Year, everyone is on the health kick. It’s all about salads, green smoothies and an endless parade of whole grain. I’ll be honest; I get a little bored after the first week of a diet. It seems impossible to find new and exciting recipes that will fill me up, pack in the protein and nutrients, and won’t leave me feeling guilty. I can only eat so many salads in a week, ok?
That’s exactly where these breakfast tostadas with guacamole come in!
I am the last person you would think would be pushing healthy food because I tend to rock the cheese, chocolate, and wine pretty hard. However, the occasional miracle happens and I sometimes realize that, yes, protein in my diet would be good to have versus endless carbs.
These tostadas are packed with healthy fats and protein from the avocado and eggs, but the salsa, hot sauce, and crispy tortilla will completely distract you from the fact that you’re eating something healthy. That’s kind of the dream isn’t it? Eating healthy food without feeling like you’re eating cardboard?
At least that’s my ultimate diet dream. Along with delicious chocolate that has no calories. I’m still working on that one.
Roast tomatillos under broiler set to high for 5 minutes, turn over and roast for another 5 minutes. In a blender or food processor, puree tomatillos. Allow to cool completely.
In a small bowl, mash the chopped avocado with the back of a fork until it’s smooth but still a little chunky. Stir in tomatillo puree, lime juice, 1/4 tsp salt, pepper, garlic powder, and cayenne. Set aside in the refrigerator until ready to serve.
In a small skillet, add canola oil until about 1 inch deep. Heat oil over medium-high heat. Once the oil is hot and shimmering, fry corn tortillas one at a time, until golden brown, approximately 1-2 minutes per side. Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
In a large skillet, add enough canola oil to just cover the bottom of the pan. Heat the oil over medium-low heat. Add each egg to its own corner of the pan and cook sunny-side up. I like to use the technique of spooning the hot oil over the whites until they’re cooked, then spooning the oil over the yolk a couple times. Remove eggs from the pan with a slotted spatula to a clean plate.
To assemble the tostadas, spread a thick layer of guacamole on each crispy tortilla. Add a layer of salsa, top with a sunny-side up egg and serve with extra salsa and hot sauce, if desired.
Le Creuset Jelly Roll Pan
Cuisinart Elite Food Processor
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Skillet