Campfire Breakfast Tostada
Using the leftover tacos from the Campfire Tacos episode, I made a quick breakfast tostada - very unmexican with scrambled egg and bacon.
Servings: 2
Ingredients
- 4 tostadas
- 4 eggs
- 4 slices bacon
- 1/2 onion
- 1/2 red bell pepper
- 1 jalapeno
- 1/2 green bell pepper
- 3 sprigs green onion
- 4 sprigs cilantro
- 4 tsp sour cream optional
Instructions
- When using leftover soft corn tortillas, fry them in a pan with a little fat of choice (butter sounds yummy). They don't have to be perfectly crisp unless that's the texture you aim for. Set aside.
- Give the veggies and herbs a rough chop. Don't be too fancy about it.
- Chop the bacon into smaller pieces and fry it in a hot pan for a few minutes until semi-crisp - or crisp if you like. Take the bacon out of the pan, but leave the rendered fat for the eggs
- Drop 4 eggs into the pan with the rendered bacon fat. Let sit for 30 seconds or so until the bottom part solidifies. Then, using a spatula, fold the eggs over a few times or give them a light stir. You want large chunks white and yellow, not a homogenous mass. Let cook to preferred level of doneness - around 4 minutes and season to taste. Be careful with the salt since the bacon brings a lot of salt to the party and you don't want a super salty breakfast.
- Take a tostada, pile on 1/4 each of the ingredients, eggs and bacon first, veggies second, add a drizzle of hot sauce or some sour cream and enjoy.