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Huevos Rancheros Tostadas

All the deliciousness of the Mexican classic breakfast served on a crunchy, portable tostada shell


1 Tbsp. canola oil

4 eggs

1 tsp. kosher salt

1/4 tsp. black pepper

4 tostada rounds

1 C refried beans, heated

1 C Ready-Set-Serve Urban Blend

4 Ready-Set-Serve Avocado Halves, sliced

1/4 C Markon First Crop Grape Tomatoes, quartered

1/4 C queso fresco, crumbled


Heat pan or griddle to medium heat. Crack four eggs on hot surface. Season with salt and pepper. Cook until soft fried, with yolks firm, yet slightly runny.

Arrange tostada rounds on serving plates. Top each with 1/4 cup warm refried beans. Layer with equal portions of Ready-Set-Serve Urban Blend, a fried egg, avocado slices, tomatoes, and crumbled queso.

Serve immediately.