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Fried Egg and Avocado Tostada Recipe

Sometimes I just love to eat a quick and easy meal. I guess that’s probably most people, right? But when I do have a quick and easy meal, I don’t want to have to sacrifice in the flavor department. No one should have to. Typically, delicious quick and easy meals rely on a few simple but flavorful ingredients to do the heavy lifting. Today I bring you a fried egg and avocado tostada recipe with a side of Spanish rice. It’s quick, easy and tasty. Win!

Fried Egg and Avocado Tostada Recipe - A delicious, budget friendly meal

In sticking with this week’s theme of budget-friendly recipes, I intentionally made this dish with just a few, simple and tasty ingredients. As you can see below we’re basically using a pack of Mahatma Spanish Rice (around $1.25/bag at the grocery) and for the tostada, eggs, tortillas and avocado (total cost: about $1.50 worth of ingredients). Total costs are for two servings, mind you. So in the end, we have less than $3.00 worth of ingredients for a delicious, filling meal. So far, so good!

Key Ingredients for Fried Egg and Avocado Tostada Recipe

Let’s quickly note here that normally I would make my own Spanish rice for a recipe I’m publishing. However, in the spirit of “low-cost recipes” I decided to use the pre-seasoned Spanish rice offered by Mahatma. Once you make the substitutions I suggest in the recipe area below, their Spanish rice is actually pretty tasty. And it’s much cheaper and faster than preparing it from scratch. It’ll never take the place of my beloved homemade Spanish rice, BUT it can substitute in a time or budgetary crunch.

If you’ve been following this blog, you’ve noticed that we tend to do a sunny-side up egg preparation when we need an egg with a runny yolk. That’s really for two reasons – 1) they look lovely when they’re plated up and 2) they’re actually the easiest way to prepare “runny yolk” eggs because no flipping is required! I simply baste the egg with oil and that helps cook and set the white part of the egg. As you can see below, the yolk is buried in the white of the egg, but most people don’t mind that because the white is all set, and that’s a beautiful thing!

Fried Egg and Avocado Tostada - topped with a runny fried egg done sunny side up style

So basically, the assembly of the final dish is where the art and skill come in. Okay, I’m overstating it, but this dish does need to be built, so to speak. As you can see below, we start with mashed avocado and fried tortillas. After smearing the avocado on one tortilla, we top it with another and then the tostada part is ready to roll. Once that’s on a plate, you can top it with the sunny-side up egg. Serving up the Spanish rice is the last step. So this is actually very easy to do!

Step by step - avocados on tortillas

And there you have it, a quick, easy and delicious dinner. Or lunch. That’s up to you. But it’s a meal that’s satisfying and easy on the wallet, which has been the point of my recipes this week. If you’re interested in learning more about grocery shopping on a budget, check out my post on the subject.

Fried Egg and Avocado Tostada Recipe

Let’s get to the recipe!

Yield: 2 servings

Fried Egg and Avocado Tostada Recipe

This fried egg and avocado tostada recipe with a side of Spanish rice makes a great, low cost dinner - runs about $3.00 for two servings.

Ingredients:

1-5 ounce package Mahatma Spanish rice
3 tablespoons salsa
1 tablespoon unsalted butter
1/2 cup to 1 cup canola oil
2 large eggs
4 corn tortillas
1 teaspoon kosher salt, or more as needed
1 avocado, peeled, seeded and mashed roughly
1 teaspoon fresh finely chopped cilantro (optional)

Method:

Prepare all ingredients as stated above in the ingredient list, and please read through all the directions before starting to cook this recipe. Timing is very important in this recipe.

Spanish Rice:

  1. Prepare the Spanish rice according to package directions. However, substitute 3 tablespoons of salsa and one tablespoon of butter instead of the ketchup and margarine the package recommends.
  2. Once the Spanish rice is finished cooking, leave it covered on the stove and start working on frying the tortillas and cooking the sunny side up egg.

Fried Tortillas:

  1. On the stovetop, heat the canola oil in a shallow, small skillet. Make sure the skillet is wide enough for the tortillas to fit inside it but not so big as to necessitate using lots of oil to fill the pan sufficiently.
  2. Once the oil is hot, cook the tortillas one at a time, about 30 seconds to a minute per side, until fully crispy and slightly browned.
  3. Sprinkle lightly with kosher salt as desired. Set aside to drain and cool on a plate lined with paper towels.

Sunny-side up Eggs:

  1. Once done with the tortillas, cook the sunny-side up eggs in the same skillet and oil. You may need to adjust the flame on the oil so that the eggs don't brown before they're done.
  2. Cook the eggs one at a time by gently cracking the egg into the hot oil. Or crack egg into small dish and then slide into oil.
  3. Use a soup spoon to baste the egg for about a minute. The egg is done when the whites set.

Plating the Final Dish:

  1. Smear the mashed avocado on two of the cooked tortillas. Set each on a plate and top with a second tortilla.
  2. Gently slide the sunny-side up egg onto the top of the tostada "sandwich".
  3. Spoon the desired amount of Spanish rice onto each plate as a side dish.
  4. For a special treat, sprinkle a little freshly chopped cilantro on the tostada and the Spanish rice.
  5. Eat immediately after plating.

Prep:5 minutes

Cook:35 minutes

Total:40 minutes

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