I was looking in the refrigerator to see what I should make for lunch when I found leftover steak from last night’s dinner along with leftover homemade refried beans from a couple of days earlier. I grabbed some bits of taco fixings along with a tortilla and an egg. I pan cooked the tortilla until crisp then slathered it with the heated up leftover refried beans, cheese, and steak. I topped the meat with tomatoes, green onion, and avocado slices followed by a poached egg and cilantro. This is my kind of meal! It’s perfect for breakfast, lunch, or dinner and a fantastic way to use up leftovers! This breakfast tostada with steak and avocado was a great combination of flavors and textures. I’ll be making it again soon.
Heat a skillet over medium heat. Coat both sides of the corn tortilla with cooking spray. Place the tortilla in the hot skillet, pressing it flat, and cook for 3-4 minutes on each side, or until golden brown and crisp. Remove from the skillet and place on a paper towel to drain.
Break 1 egg into a small bowl. Fill a small sauce pan with a few inches of water. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 30-45 seconds.
While the egg is poaching, re-heat the refried beans and steak in the microwave. Place the cooked tortilla on a plate then slather with the refried beans. Top with cheese, steak, tomatoes, green onions, and avocado slices.
Remove the egg using a slotted spoon and drain a bit over the pan. Add the poached egg to the top of the tostada then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cilantro over the egg and serve immediately. Enjoy.