Scale

4 corn tostadas

4 large eggs

1 tbsp olive oil or butter

1 ripe avocado, mashed

1/2 lime, juiced

Salt and pepper to taste

1/4 cup crumbled feta or cotija cheese (optional)

1/4 cup chopped cherry tomatoes

Fresh cilantro for garnish

Hot sauce or salsa (optional)

1. In a small bowl, mash avocado with lime juice, salt, and pepper. Set aside.

2. Heat olive oil or butter in a skillet over medium heat. Cook eggs sunny side up, over-easy, or scrambled—your choice.

3. Warm tostadas slightly in the oven or microwave to make them more pliable (optional).

4. Spread mashed avocado evenly on each tostada.

5. Top with cooked egg, cherry tomatoes, cheese, and cilantro.

6. Serve immediately with hot sauce or salsa if desired.

You can use refried beans as an additional base layer.

Swap corn tostadas for flour if preferred.

Add sautéed spinach or cooked black beans for extra nutrition.

Keywords: breakfast tostadas, avocado egg tostadas, healthy Mexican breakfast, easy avocado breakfast idea