Guacamole and Egg Tostadas
Make these guacamole and egg tostadas in 5 minutes and enjoy an epic and delicious meal!
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Ingredients
- 8 tostadas
- ½ cup guacamole
- 3 cups Romaine lettuce, finely shredded
- ¼ bunch chopped cilantro, optional
- 1 can can red kidney beans, rinsed and drained
- 8 eggs
- salt
Instructions
Prep:
- Preheat the oven to 400F.
- Make the guacamole and set aside or remove it from the fridge if using store-bought.
Toast the tostadas:
- Place the tostadas on a baking sheet and place it in the oven for 3 minutes, remove the tray, flip the tostadas over, and toast them for another 2 minutes. You simply want to warm them up.
Fry the eggs:
- Spray or oil a large non-stick pan and cook 2 to 3 eggs at a time, over easy or your preferred doneness.
Assemble:
- Spread a tablespoon of guacamole on top of the tostada. Top with shredded lettuce, chopped cilantro, and 2 tablespoons of kidney beans per tostada, top with a fried egg, and a pinch of salt. Repeat this assembly with the remaining guacamole and egg tostadas, serve immediately.
Nutrition
Serving: 2 tostadas | Calories: 430kcal | Carbohydrates: 43g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 637mg | Potassium: 733mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3591IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 4mg
