Each tostada is one shell, one egg. The avocado is mashed with lime and salt and spread right to the edges, which keeps the toppings from sliding off the flat shell.
The eggs are pasteurized because the yolks stay soft, and they go on straight from the pan. Queso fresco, red onion, cilantro and chili flakes finish each one, with lime on the side.
Building One Tostada
Four shells, four eggs, the same order each time.
What goes into one tostada
Crisp corn shell
Flat and sturdy, straight from the package.
Mashed avocado
A quarter of the lime-seasoned avocado, spread edge to edge.
Fried egg
One egg, whites set and yolk soft.
Queso fresco and red onion
Crumbled cheese and fine dice scattered over the egg.
Cilantro and chili flakes
The last scatter before the plate.
Serve immediately with a lime wedge on the side.
How to Make It
Avocado mashed with lime
Mash the avocados with the lime juice and 1/4 tsp salt until mostly smooth.
Eggs fried, whites fully set
Heat the oil in a nonstick skillet over medium heat and fry the pasteurized eggs until the whites are fully set and the yolks remain soft, 3 to 4 minutes.
Shells spread
Spread each tostada shell with a quarter of the mashed avocado.
Egg and toppings added
Top each tostada with one fried egg, then scatter over the queso fresco, red onion, cilantro and crushed red pepper.
Served with lime
Serve immediately with the lime wedges.
Ingredient Notes
- Pasteurized large eggs
- Four, one per tostada; pasteurized because the yolks are served soft.
- Ripe avocados
- Two, mashed with lime juice and salt rather than sliced.
- Queso fresco
- A third of a cup crumbled, for salt against the soft yolk.
Success Tips
- Spread the avocado all the way to the rim of each shell so the toppings have something to grip.
- Slide each fried egg onto its tostada straight from the skillet; a waiting egg firms up and loses the soft yolk.
- Dice the red onion finely so it scatters evenly instead of sitting in clumps.
Why This Recipe Works
- Mashed avocado acts as mortar between the crisp shell and everything on top.
- Lime juice in the avocado seasons it and keeps the colour bright while the eggs fry.
- Frying the eggs over medium heat sets the whites fully while the yolks stay soft.
- Crumbled queso fresco and raw red onion cut the richness of yolk and avocado.
Serving Ideas
Serve one or two per plate with lime wedges, and break the yolk at the table so it runs into the avocado.
Storage and Reheating
Refrigerate
These are assembled to order. Keep the mashed avocado covered and chilled if it waits, and fry the eggs just before serving.
Frequently Asked Questions
Why pasteurized eggs?
The yolks are served soft rather than cooked through, so pasteurized eggs are specified.
Can I use soft tortillas?
No. This recipe uses flat crisp tostada shells, which is what holds the avocado and egg.
