Can I bake the tortillas instead of frying them?
Yes, you can bake them at 375°F (190°C) for 5-7 minutes per side until crispy. Brush lightly with oil before baking.
BREAKFAST
Uruguayan Tostadas with Avocado and Poached Eggs
Experience a delightful Uruguayan-inspired breakfast with crispy tostadas, creamy avocado, and perfectly poached eggs. This recipe offers a fresh and satisfying start to your day, combining simple ingredients for a flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry each corn tortilla for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
02
Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
03
Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain excess water.
04
While the eggs are poaching, halve the ripe avocado, remove the pit, and scoop the flesh into a small bowl. Mash with a fork, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
05
Spread the mashed avocado evenly over each crispy tostada.
06
Carefully place one poached egg on top of the avocado on each tostada.
07
Serve immediately, optionally garnished with a sprinkle of fresh cilantro or a dash of hot sauce.
About This Recipe
Experience a delightful Uruguayan-inspired breakfast with crispy tostadas, creamy avocado, and perfectly poached eggs. This recipe offers a fresh and satisfying start to your day, combining simple ingredients for a flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, rub a cut garlic clove over the warm tostadas before adding avocado. Ensure your eggs are very fresh for the best poaching results.
Easy Substitutions
You can substitute corn tortillas with flour tortillas for a softer base, or use gluten-free crackers for a quick alternative. Feta cheese or cotija cheese can be crumbled on top for a salty kick. For a vegetarian option, add sautéed mushrooms or black beans.
Storage & Reheating
This dish is best enjoyed fresh. Leftover components like mashed avocado can be stored in an airtight container in the refrigerator for up to 1 day, with a squeeze of lime juice to prevent browning. Tostadas can be stored at room temperature for up to 2 days.
Serving Suggestions
Serve these Uruguayan Tostadas with a side of fresh fruit salad, a small bowl of black beans, or a vibrant pico de gallo. A cup of strong Uruguayan coffee or mate would complete the authentic breakfast experience.
Common Mistakes
Over-frying the tortillas can make them too hard to bite, so watch them closely. Using water that is too hot for poaching will cause the eggs to break apart or cook too quickly on the outside while remaining raw inside. Not seasoning the avocado can result in a bland flavor profile. Overcrowding the poaching pot will lower the water temperature and lead to unevenly cooked eggs.
Frequently Asked Questions
What if I don't have white vinegar for poaching?
Lemon juice can be used as a substitute for white vinegar, using the same quantity.
How can I tell if an avocado is ripe?
A ripe avocado will yield slightly to gentle pressure when squeezed. It should not be too soft or too hard.
MORE TO KNOW
Achieving the perfect poached egg is key to this recipe. The vinegar helps the egg whites coagulate quickly, keeping the egg together. A gentle simmer, not a rolling boil, is crucial to prevent the eggs from breaking apart. If you're new to poaching, try cracking the egg into a fine-mesh sieve first to drain off any very thin, watery whites before adding it to the water. This technique helps create a more compact and aesthetically pleasing poached egg.
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