Not to be confused with Eric’s Amazing Breakfast Tostadas, which, in their simplicity, are indeed amazing, here is a recipe for the breakfast I’ve been throwing together lately.
We all know you can’t beat some fresh El Milagro tortillas. Especially fried. With just a little creativity, you, too, can enjoy a spicy, rich, fuel-packed breakfast to get your day off to the right kind of Tex-Mex start. Seriously, this recipe only takes about ten minutes, and is a thousand times more satiating than that boring bowl of granola and skim milk (just say no to skim milk!).*
Stella’s Breakfast Tostadas
2 corn tortillas
1 Tbsp butter
1 tsp olive oil
2 strips of bacon
1 tsp heavy cream
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
2 Tbsp of your favorite salsa
1/2 cup grated asadero cheese
1. Heat butter and oil in a skillet over medium high heat until melted and hot. Fry each tortilla until nicely browned, turning over a few times in the pan for even cooking. Set aside on paper towels to drain excess grease.
2. Next, cook your bacon in the same pan until crispy; set aside on paper towels to drain.
3. Remove some of the bacon grease from the pan if there is an excess (I save mine in a Mason jar in the fridge); you want a little bit to cook and season your eggs in. Crack your eggs into the pan and whisk. Add salt, pepper, and garlic powder. When eggs begin to firm up, add the cream and continue whisking until they are done. They should be more firm then runny, but have a nice, fluffy consistency.
4. Plate your tortillas and top with eggs. Drizzle your salsa over the eggs. Top with grated cheese, and then add a piece of bacon to each tostada. Serve and enjoy!
Makes 2 tostadas.
*Have I mentioned that, after three consecutive annual exams during which I was told by my doctor that my cholesterol was “borderline high” (in my late twenties!), my recent blood test revealed a striking improvement: since giving up veganism in November 2009 and eating bacon and scrambled eggs with cream for breakfast four or five mornings out of the week, my cholesterol has gone down. In fact, my doctor said it was now “awesome.” Of course, everyone is different, and your mileage may vary, but I am increasingly convinced that saturated fat is not the boogeyman it has been made out to be for the past 60 years.