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Elevate your morning with this Cuban-inspired breakfast, featuring golden, crispy plantain slices crowned with a perfectly fried egg and creamy, ripe avocado. This dish delivers a delightful interplay of textures and flavors, making for a truly satisfying and vibrant start to your day.
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes.
Carefully add the plantain rounds to the hot oil and fry for 3-4 minutes per side, until golden yellow. Remove from the skillet and place on a paper towel-lined plate.
Using a flat object (like the bottom of a glass or a tostada press), gently smash each fried plantain round into a flat disk, about 1/4-inch thick.
Return the smashed plantains to the hot oil and fry again for 2-3 minutes per side, or until deeply golden brown and crispy. Sprinkle with 1/2 teaspoon of salt immediately after removing from the oil.
In the same skillet, reduce heat to medium-low. Crack 2 large eggs directly into the skillet and fry for 2-3 minutes, or until the whites are set and the yolks are still runny.
Top each crispy plantain tostada with a fried egg and several slices of ripe avocado. Drizzle with 1 tablespoon of fresh lime juice before serving.
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