Mexican Tostada topped with a Poached Egg

Seriously, words can’t describe how much I loved this dish.  I wanted something tasty for lunch so I went looking through the refrigerator to see what I had.  I found a bunch of leftover taco fixings that needed to be used up but I was craving a poached egg so I decided to combine the two.  I am telling you – it was AWESOME!  If you love Mexican food and eggs – try this dish.  If you don’t feel like making the ground beef / black bean mixture, I am sure plain black beans or refried beans would be just as tasty.  I know what I’ll be making the next time we have taco leftovers.

Prepare the ground beef and black bean mixture – click this link for the recipe.

Heat the olive oil a skillet over medium heat.   Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes.  Place on a paper towel to drain.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions.  Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste.  Serve immediately with salsa and guacamole.  Enjoy.

 

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Yield: 1

Prep Time: 10 min.

Cook Time: 5 min. + 10 min. for meat

Total Time: 20 min.

Ingredients:

1 tsp olive oil
1 corn tortilla
Leftover ground beef & bean mixture (recipe link above)
Cheddar cheese, shredded
Grape tomatoes, sliced
Green onions, sliced
Black olives, sliced
1 egg
Salsa
Guacamole

Directions:

Prepare the ground beef and black bean mixture. See link above for the recipe.

Heat the olive oil a skillet over medium heat. Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes. Place on a paper towel to drain.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions. Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste. Serve immediately with salsa and guacamole. Enjoy.

Recipe and photos by For the Love of Cooking.net

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32 Responses to “Mexican Tostada topped with a Poached Egg”

  1. 1

    Connie — May 17, 2012 @ 10:18 pm

    Mexican food and eggs definitely go hand-in-hand. I especially love a nice plate of huevos rancheros for breakfast. So filling yet simple and delicious. This is a great way to use up leftover taco fixings.

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  2. 2

    Chung-Ah | Damn Delicious — May 17, 2012 @ 10:35 pm

    I love making dishes from leftover ingredients that need to be used up. It’s such a money-saver and I feel like the best dishes come from whipping up the things you are left with.

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  3. 3

    Florida Girl in Sydney — May 17, 2012 @ 11:01 pm

    Since buying an amazing stainless steel 6-egg poaching pan at Costco in Austraulia, I’m pretty much obsessed with poaching eggs and so is my 8 year old foodie son. Great idea– I’m on it, thanks!

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  4. 4

    Jo Murray — May 17, 2012 @ 11:44 pm

    OMG Pam this looks so yummy and definitely now on my “to try” list!!! I want to come and live at your house xxxx

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  5. 5

    Coleens Recipes — May 18, 2012 @ 12:32 am

    I have NEVER thought of this combo but it sounds delicious!!! You’ve started my old brain working…thinking of a breakfast version of this with sausage. And hey….I LOVE that fork in the photo, how cool is that!?!?

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  6. 6

    Kim in MD — May 18, 2012 @ 4:27 am

    What an awesome combination of flavors! Your egg is perfectly poached, and I was thrilled to read that you used a poaching cup. When I poach eggs in a pan of water, they never look that perfect. I need to purchase some poaching cups!

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  7. 7

    Jenn's Food Journey — May 18, 2012 @ 5:23 am

    I wish you lived closer… I’d come to your house for lunch every day :)

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  8. 8

    vanillasugarblog — May 18, 2012 @ 5:58 am

    oh i wish i didn’t click this
    your mexican dishes KILL me.
    and now there is an egg on top ::::sigh::::

    [Reply]

  9. 9

    Ramona — May 18, 2012 @ 8:19 am

    Perfect breakfast, lunch or dinner meal!! Wish I could have it for my lunch today. :) Have a wonderful Weekend! ~ Ramona

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  10. 10

    Georgia @ The Comfort of Cooking — May 18, 2012 @ 8:41 am

    That is one heck of a perfect poached egg, Pam! This would make a great morning meal, or even lunch! Very Austin style too… eggs combined with Mexican meals are big here for brunch.

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  11. 11

    Carmen Rosa — May 18, 2012 @ 8:41 am

    I think that I must go to your home for to lern how you make all your delicious recipes…
    I wish you a wonderful weekend!!!

    [Reply]

  12. 12

    Grubarazzi (@Grubarazzi) — May 18, 2012 @ 8:42 am

    Oh yum, this recipe would go over very very well in my home. Great photo, too. And, hellooo, that fork is too cool for school!

    [Reply]

  13. 13

    turmeric n spice — May 18, 2012 @ 9:51 am

    this wld look perfect on my dinning table and even more perfect in my tummy :) ))

    [Reply]

  14. 14

    grace — May 18, 2012 @ 11:15 am

    the tostado alone is lovely–perfect ingredient combination, for sure. however, sliding on a poached egg is brilliant and makes it become something i’d knock someone out of the way to get to. :)

    [Reply]

  15. 15

    Marjie — May 18, 2012 @ 11:45 am

    It looks great, although I never have leftovers from taco night!

    [Reply]

  16. 16

    Honey What's Cooking — May 18, 2012 @ 12:12 pm

    that looks so incredible. love your recipes and the simplicity.

    [Reply]

  17. 17

    Chels R. — May 18, 2012 @ 1:46 pm

    Pam, that looks so delicious! I’ve never had a poached egg before and always wanted to try it!

    [Reply]

  18. 18

    Erin @ Dinners, Dishes, and Desserts — May 18, 2012 @ 5:20 pm

    Amazing! I will be trying this next time I have left over taco meat! Looks like a great quick lunch!

    [Reply]

  19. 19

    Words Of Deliciousness — May 18, 2012 @ 8:06 pm

    This looks wonderful. Such a great combinations of flavors.

    [Reply]

  20. 20

    Larry — May 19, 2012 @ 4:06 am

    Looks outstanding Pam – especially for a throw together meal – I really like the last shot

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  21. 21

    Peggy Recker — May 19, 2012 @ 10:53 am

    That sounds wonderful!

    [Reply]

  22. 22

    Angela — May 19, 2012 @ 2:04 pm

    I love the use of the poached egg. Brilliant!

    [Reply]

  23. 23

    Lynn — May 19, 2012 @ 2:56 pm

    Love the picture of the fork going through the perfectly, runny poached egg.

    [Reply]

  24. 24

    Angie@Angie's Recipes — May 20, 2012 @ 5:15 am

    This looks incredibly delicious and great!

    [Reply]

  25. 25

    Sophie — May 20, 2012 @ 5:45 am

    What a siperb dish & I love it so much! So flavourfull, Pam!
    You can fly over any time & prepare this for me & my husband! So good! :)

    [Reply]

  26. 26

    Chris — May 20, 2012 @ 7:05 am

    dude, this would be a great recipe to use the new Bush Beans Cocina Latina line. This is really an inspiring idea, Pam, it puts so many ideas into my head. Quite a brilliant dish.

    [Reply]

  27. 27

    Helene — May 20, 2012 @ 7:23 am

    Sample and delicious, love those meals!

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  28. 28

    Rhonda — May 20, 2012 @ 9:33 am

    That egg looks so perfect! I love egg yolk as a sauce on so many things but never thought to try it like this!

    [Reply]

  29. 29

    Joanne — May 20, 2012 @ 11:53 am

    Thanks for the refried bean suggestion! I haven’t had them in forever and this sounds like the perfect excuse to!

    [Reply]

  30. 30

    Jennifer — May 20, 2012 @ 5:06 pm

    Wow, this looks amazing. It reminds of me huevos rancheros, which I love!

    [Reply]

  31. 31

    A quick last minute dinner: Taco Salad made with 100% Whole Foods « project granola mom — June 1, 2012 @ 5:29 pm

    [...] was originally going to make Mexican Tostadas Topped With Poached Egg (Recipe here).  I didn’t have: onion, avocado, olives, sour cream, salsa, and green onions.  HAHAHA. [...]

  32. 32

    Jamie — June 6, 2012 @ 9:46 am

    I made these last night – sood good! I read your blog every day but this was the first recipe I have tried. I didn’t do so well poaching the eggs, so I fried them sunny side up instead – the meal turned out great. Thanks!

    [Reply]

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