This is the perfect example of why I love breakfast so much. Ranchero breakfast tostadas – another one from, The Sprouted Kitchen. I made these on the long weekend for a lazy Sunday breakfast, that could have easily turned into huevos rancheros for brunch, lunch or dinner. They were the perfect ‘any meal’.
The rain had set in across Hardys Bay, making it impossible to see beyond the shores edge. Something had to brighten up this grey and misty mood. Something just like a warm flour tortilla topped with cumin spiked black bean mash, a runny fried egg, fresh avocado, cheese, coriander and hot chilli sauce (the hot chilli sauce that I’m obsessed with) and a squeeze of lime. A satisfying plate to fill, inspire and awaken our senses.
Cooking the black beans is the only time-consuming part of this recipe – but you can cheat like me and use a can of them (even the refried black beans if you can’t be bothered with mashing). The original recipe calls for bacon in the bean mash, but I omitted this from my creation because we didn’t have any at home. And to be honest, the beans have such a nice meaty taste and texture to them, it wasn’t missed at all.
With the washing up done, and the rain easing to just a drizzle, we headed to the beach to take the restless dogs for a walk. It was warm enough to still be in shorts and thongs and I ditched the umbrella. I love walking in the rain. The inconsistent gentle drops of water, some soft, some hard – each one a peaceful cleansing. A pod of dolphins greeted us at the beach, and followed us along as we walked – 20 of them at the least (and I was blissfully incommunicado otherwise I would have snapped a shot of them on my iPhone), frolicking in the waves. Just magic.
Ranchero breakfast tostadas (The Sprouted Kitchen, Sara Forte)
Serves: 4; Prep time: 10 minutes; Cook time: 10 minutes
8 small corn or flour tortillas
Extra virgin oil-olive, for brushing
1 Tbsp coconut oil or unsalted butter
1 cup shredded white cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup coriander, chopped
1 lime, in wedges
Hot sauce, for serving (optional)
Black bean mash:
2 cups cooked black beans
1/4 to 1/2 cup light sour cream
2 shallots, chopped
1 tsp ground cumin
1/2 tsp sea salt
1 tsp ground lack pepper
4 slices bacon, chopped (optional)
– Whether cooking the beans from scratch, or using canned, drain the beans and add them to a saucepan over a low heat and warm through. Add 1/4 cup of the sour cream, the green onions, cumin, salt and pepper and mash with a potato mashed or a fork until coarsest mashed but not entirely smooth. Stir in the bacon. Taste for salt and pepper, add the remaining sour cream if you’d like the beans creamier, then turn off the heat and keep covered until needed
– Pre-heat the oven to 200’C. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it’s fine if they overlap). Bake until just lightly browned, 6-8 minutes. Remove from the oven and set aside
– Heat a large frying pan with the coconut oil or butter over a medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up, or to your desired doneness, covering the pan if you like your yolks more cooked through
– Build a tostada by topping a tortilla with about 1/4 cup of bean mash, I egg, and an eighth of the cheese, avocado slices, coriander and hot sauce. Repeat with the remaining ingredients. Serve garnished with a slice of lime and hot sauce to taste