Breakfast Tostada

Breakfast foods are among my favorite foods, even though I rarely eat until mid or late morning.  I would happily consume breakfast for lunch, dinner, and everything in between.  This all-in-one breakfast tostada is just what you need to start (or end) your day.  My version replaces beans with sweet potato, which I season with chipotle pepper.  The sweet potato mash gets layered onto a crispy tostada, followed by bacon, a sunny-side up egg, and some cool rich avocado.  I’ve garnished the plate with radish slices and cherry tomato wedges, for additional color and texture.  Fresh cilantro provides a bright, green accent to the dish.

If you bake the sweet potato the night before, you can have these tostadas assembled in the time it takes to make a pot of coffee.  Quick, easy, delicious, and hearty…make some this weekend, and your family and friends will thank you.

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Breakfast Tostada

A hearty breakfast tostada that layers a spicy sweet potato mash, bacon, sunny-side up egg, and cool avocado for a delicious meal, any time of day.

Course Breakfast, Brunch, Main Course, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 servings
Author Donna

Ingredients

  • 1 medium sweet potato
  • 1 teaspoon adobo sauce from canned chipotle peppers
  • 1 tablespoon unsalted butter
  • kosher salt
  • freshly ground pepper
  • 4 slices bacon
  • 2 eggs
  • 1/2 avocado, peeled and sliced
  • 2 5-inch tostadas (I use Los Pericos brand)
  • radish slices, cherry tomato wedges, and lime slices, for garnish
  • fresh cilantro sprigs, for garnish

Instructions

  1. Bake the sweet potato, in a 375°F oven, for about an hour, or until tender.  Split the potato and scoop the contents into a small bowl.  Mash the potato with the adobo sauce, butter, salt, and pepper. 

  2. Cook the bacon to your desired degree of crispness.  Drain on paper towels.  Cook the eggs gently until the white is set and the yolk is still very soft.  Spread about 2 to 3 tablespoons of sweet potato mash on each tostada.  Layer 2 slices of bacon atop the potato, then add an egg.  Tuck several avocado slices in around the egg.  Plate the tostada, with radish slices, tomato wedges, and cilantro sprigs for garnish.  Enjoy!

Recipe Notes

The spicy sweet potato mash can be prepared the day before, and reheated in the microwave before serving.  For a great brunch menu add some fresh salsa, fruit salad, and your favorite AM cocktail.