Poached Egg Tostada with Tomato Relish
Crisp tostadas layered with refried beans, poached eggs, melted cheese and a spiced Blenders Sweet Tomato Relish. Finished with sour cream, avocado and fresh coriander, this dish is bold, colourful and perfect for brunch, light lunches or sharing menus.
Allergens
Contains Barley - Malt Vinegar (Gluten Free), Eggs, Milk, Celery, Mustard
Ingredients
2 small corn tortillas (or store-bought tostada shells)
2 large eggs
1 tbsp olive oil or butter
50g refried beans (optional, but adds great flavour)
30g sour cream
50g shredded cheese (feta, cheddar, Mexican blend or queso fresco)
100g Blenders Sweet Tomato Relish
5g smoked paprika
5g cayenne pepper
¼ avocado, sliced
Fresh coriander, chopped
Salt & pepper, to taste
Lime wedges, to serve
Method
Step 1:
Fry the tostadas. Deep fry the tortillas in oil until puffed and crispy, or use pre-made tostada shells.
Step 2:
Cook the eggs. Heat olive oil or butter in a pan over medium heat. Fry the eggs to your preference or poach them in simmering water.
Step 3:
Prepare the base. Warm the refried beans and spread a thin layer on each tostada shell.
Step 4:
Build the tostadas. Place the egg on top of the beans. Sprinkle with shredded cheese so it melts slightly, then add a spoon of sour cream.
Step 5:
Spice the relish. Mix Blenders Sweet Tomato Relish with smoked paprika and cayenne pepper. Drizzle generously over the tostadas.
Step 6:
Finish and serve. Top with avocado slices, garnish with fresh coriander and serve with lime wedges.
Download
