Breakfast Tostada

1. 1
   fry · ~6 min

   Fry the tortillas until golden and crispy.

   1.Heat 3 tbsp oil in a large skillet over medium-high heat until shimmering.

   2.Fry each tortilla one at a time for 1-2 minutes per side until golden and crisp.

   3.Drain on paper towels and set aside.

   TIPDon't crowd the pan — fry one tortilla at a time for the crispiest result.
2. 2
   saute · ~4 min

   Warm the refried beans.

   1.Wipe out the skillet and reduce heat to medium-low.

   2.Add the refried beans and cook, stirring often, until warmed through (3-4 minutes).
3. 3
   saute · ~4 min

   Scramble the eggs.

   1.Melt 1 tbsp butter in a clean skillet over medium-low heat.

   2.Pour in the beaten eggs and let them set for 30 seconds.

   3.Gently stir with a spatula until soft curds form and eggs are just set but still creamy (2-3 minutes).

   4.Season with a pinch of salt and black pepper.

   TIPCook eggs low and slow — high heat makes them dry and rubbery.
4. 4
   assemble · ~2 min

   Assemble the tostadas.

   1.Spread a generous layer of warm refried beans on each crispy tortilla.

   2.Top with a spoonful of scrambled eggs.

   3.Scatter diced tomato and avocado over the eggs.

   4.Sprinkle with chopped cilantro and a drizzle of hot sauce if using.
5. 5
   garnish

   Finish with a squeeze of lime and serve immediately.

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