Wednesday, October 24, 2012

Fried Egg Tostadas with Bacon-Black Bean Mash

This is one of my favorites out of the new recipes I've tried recently. I mean, come on: bacon and black beans mashed together with chipotles in adobo, topped with melted cheese, a fried egg with a soft yolk, and creamy avocado, all on top of a crispy corn tortilla? There is nothing not to love about that combination.

The bacon and chipotle in adobo gives these such a delicious smoky flavor, which pairs perfeclty with the cool and creamy avocado. And then there's that egg, with its silky yolk pouring down over the rest of the ingredients, coating the entire tostada with its delicious eggy flavor. Seriously. So. Good.

Fried Egg Tostadas with Bacon-Black Bean Mash
adapted from Ezra Pound Cake

4 slices bacon, chopped
2 green onions, chopped
1 can black beans, rinsed and drained
1 teaspoon cumin
1/2 to 1 tablespoon chopped chipotles in adobo (depending on how spicy you want it)
1/4 cup sour cream
Salt and pepper to taste
6 small corn tortillas
Cooking spray
1 tablespoon butter
6 eggs
1 cup shredded Monterey jack cheese
1 avocado, pitted, thinly sliced, and generously tossed with lime juice

1. In a saucepan over medium heat, cook the bacon to desired crispness. Remove to a paper towel to drain and discard all but about 1/2 tablespoon of the bacon grease. Add the green onions to the same skillet and saute until slightly softened. Add the beans, cumin, and chipotles in adobo and mash the beans lightly with a fork (you don't want them complete mashed; leave some texture). Add 1/4 cup of water and the sour cream and stir until fully combined, then add the bacon back to the skillet. Taste for seasoning and season with salt and pepper as needed. Turn off the heat and keep covered until ready to serve.

2. Preheat the oven to 400 degrees and spray both sides of the tortillas with cooking spray. Bake in the preheated oven for about 8 minutes or until lightly browned and crispy. Remove from oven and set aside.

3. Melt the butter in a large skillet over medium heat. Cook eggs to desired doneness.

4. Top each tortilla with about 1/4 cup of the black bean mixture and a sprinkling of cheese. Then add 1 egg to each tortilla and top with sliced avocado.


Katie said...

I'm always looking for new breakfast ideas and I'm pretty sure that Daniel would go crazy over these. Thanks for sharing!!!

Jennifer @ Also Known As...the Wife said...

I'm glad to see I'm not the only one who cooks their eggs in butter. :)

I cannot wait to make these. All this baby wants right now is Mexican food and I can never go wrong with an egg over easy.