Gluten Free Breakfast Tostada Recipe
If you have ever seen a copy of our magazine, Simply Gluten Free Magazine, you have most likely noticed that in every issue we feature 5 Ingredient Recipes. It is one of our most popular features. One such recipe is this Gluten Free Breakfast Tostada Recipe.
We don’t count water, oil, salt, and pepper as ingredients, but we do count everything else. (Unlike some I have seen that don’t count all sorts of things such as herbs, spices, etc. and wind up with more like 12 ingredient recipes.)
I created this recipe for an upcoming feature – 5 Ingredient Breakfast. And I have been eating it for breakfast weekly ever since. I just love it! (And I’m not even a breakfast fan!)
The recipe is for one serving, but you can make as many as you like. Be sure to use good cage-free, pastured eggs (I like Nature’s Yoke) and if you want to keep your calories down, you can use fat free refried beans and low fat cheese with no compromise in taste.
Here’s a tip on how to make the perfect fried egg:
Heat a little oil or butter in a non-stick pan over medium-high heat until hot. Break the egg into the skillet and immediately reduce the heat to low. Cook the eggs gently until the whites are set. If you like your eggs flipped, slide a thin spatula under the egg and gently flip it over. Cook for another minute or two or until desired amount of doneness.
Position the oven rack about 6 inches from the broiler. Preheat the broiler. Line a baking sheet with parchment paper.
Heat about 1 tablespoon of oil in a small skillet until very hot. Add the tortilla and fry until golden brown and crispy on one side, about 1 minute. Flip and fry the other side for 30 seconds. Pat off excess oil with a paper towel and place on the baking sheet. Spread the beans evenly over the top of the tortilla and sprinkle the cheese over top, broil for about 2 minutes or until the cheese starts to melt. Top with the salsa.
Heat a little oil in a small skillet over medium heat. Fry the egg and place on top of the tostada.
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