Wednesday, February 17, 2016
Avocado, fried egg, and lemony greens tostadas
I'm going to make it really easy on you today. If you need dinner in 15 minutes, this is it. You are going to look at the ingredient list and think these tostadas are too simple to be delicious, but I promise you won't be disappointed.
We made them two week in a row, we like them that much. In the midst of what has been a spectacular display of eating since Christmas, we needed a little break. Something a little lighter. Something with a vegetable involved. Avocado and egg are pretty spectacular especially when accompanied by a little citrus. The dressing I made for the greens is my go to vinaigrette for salads. The simplicity and ease of this dish have made it a new favorite in our house.
Avocado, fried egg, and lemony green tostadas
Serves 4, adapted from How Sweet It Is
Juice of one lemon
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dijon mustard
Pinch of salt and pepper
2 tablespoons olive oil
8 large eggs
1 avocado, halved and sliced
Head of butter lettuce
In a small jar or tupperware that seals well, mix together all of the ingredients for the vinaigrette and shake.
In a large skillet, heat the olive oil over medium high heat. Once oil is shimmering add the eggs in batches. I can do about 3 at a time in my skillet. If you want to do this for a couple of nights, only fry up the eggs you are going to eat that night. Once egg edges begin to brown slightly (around 3 minutes), turn the heat off and carefully flip (so you don't break the yolk). Let the egg cook about 1-2 more minutes on this side in the hot pan with the heat off. If you like your eggs well done, leave the heat on for the last 1-2 minutes.
Spray another large skillet with nonstick spray and put over medium high heat. Once hot, add tortillas one at a time, crisping each side, 3-4 minutes a side.
Toss greens with the dressing. Over a tortilla layer greens, 2 eggs, avocado, and hot sauce.