Breakfast Tostadas

Make your tostadas

Heat oven to 400F. Lightly coat tortillas in oil and rub all over. Sprinkle with salt. Bake for about 10 minutes until slightly golden. Pull a minute before you think because they do continue to darken slightly.

Make your pickled onions

Thinly slice onions and place in a heat safe bowl. Sprinkle with 1 tsp sugar and 1 tsp salt, red wine vinegar (reserve 1 tsp for later). Top with boiling water to fully submerge onions. Set aside for at least 10 minute or up to 1 week in the fridge.

Make your cilantro lime crema

To a blender, add all your ingredients: 1 cup plain skyr or thick greek yogurt, 2 tbsp mayo, 3/4 bunch of cilantro, 1 clove garlic, 1 tsp red wine vinegar, a pinch of salt and the zest and juice of 1 lime. Blend well until smooth and taste. Adjust if you need more salt or lime juice. Set aside.

Make your eggs

Prep your scrambled eggs your favorite way or follow below.

Crack eggs into a bowl and mix until incorporated. You don't want too much air here. Heat a medium frying pan over medium heat and melt 1 tbsp butter. Once butter has melted, add eggs, a pinch of salt and pepper and mix with a spatula. Let sit for 20 seconds and use the spatula to push the eggs and repeat until eggs are done. We're not mixing because we want large chunks, just allowing all the wet part to get to the pan.

Whle your eggs are cooking, heat your refried beans however you like, I used a small frying pan over medium high heat.

Once eggs are cooked to your liking (I like no wet left but no brown bits), remove from heat.

Assemble

Spread refried beans over each tostada, top with eggs, sauce, onions, crumbled feta and more cilantro. Serve immediately.

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