Steak & Eggs Breakfast Tostadas
Ingredients
- 2 teaspoons olive oil
- 2 1/2 teaspoons TABASCO® brand Original Red Sauce
- 4 (6-inch) corn tortillas
- 6 large eggs
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup chunky salsa
- 8 ounces cooked skirt steak, thinly sliced
- 1 ripe avocado, peeled, pitted and diced
- Fresh chopped cilantro
Preparation
Preheat oven to 350º F. In a small cup, combine olive oil and 1/2 teaspoon TABASCO® Sauce. Brush tortillas with mixture and bake 15 minutes or until crisp.
In a medium bowl beat eggs, salt, and remaining 2 teaspoons TABASCO® Sauce. Melt butter in 12-inch skillet over medium heat. Add egg mixture and stir gently, lifting up bottom as it thickens to allow uncooked egg to run underneath. Cook and stir until desired doneness is reached.
To serve, top each tortilla with salsa, sliced steak, eggs, and avocado. Sprinkle with cilantro.
Makes 4 servings.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: