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Avocado Tostados from Food Network Chef Ingrid Hoffman

Daytime

Published: November 16, 2009

Avocado Breakfast Tostada
Serves 2

2 large whole grain tortillas
1 haas avocado, mashed
1 medium tomato, sliced
1 tsp olive oil
2 eggs, sunny side up
1-tablespoon pine nuts or pumpkin seeds
2-tablespoons cilantro, chopped
½ jalapeño, sliced (optional)
Salt and pepper to taste

In a small non-stick brush the olive oil and fry each egg. Warm the tortillas on a separate skillet or comal (no need to add any oil).
To assemble:
Spread half of the avocado mash on each tortilla, add a couple of tomato slices and the egg, top with some cilantro, pine nuts or pumpkin seeds and jalapeños, a drizzle of olive oil and salt and pepper to taste. Fold over like a wrap and serve.

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