These Bacon Breakfast Tostadas topped with a sunny side up egg are perfect for serving a group at brunch because everyone can customize their toppings.
I teamed up with Smithfield to bring you this post. As always, all opinions are my own.
I have a confession: I’m not a big breakfast/brunch person. I’m also not a big egg person. And here in Portland, where they’re putting runny eggs on everything and waiting hours in line for brunch when it’s pouring rain outside… I start to get this sinking feeling that I don’t belong. 🙁 🙁 🙁
Last weekend, I set out to change all that.
With these ——-> Bacon Breakfast Tostadas with a sunny side up egg on top.
Another confession? It took me an entire carton of eggs to get four that looked photography worthy – But, by the end, I think I got the strategy down. I’d heard all different kinds of techniques. From Ree Drummonds version where she spoons hot oil over the top of the eggs as they cook (sounded too greasy to me), to putting water in the bottom of the pan and covering it for the last bit of the cooking time (my egg yolks turned white), what worked best for me was actually the simplest method – Adding a bit of oil to the pan, cracking the eggs, and just letting them be for a few minutes. This resulted in perfectly set whites and bright yellow, runny yolks.
And we’re not just talking any bacon. I’m using Cherrywood Thick Cut Bacon from Smithfield Bacon – It’s so thick, that you only need one slice for each tostada, but I wouldn’t judge you if you wanted to sneak two or even three slices of bacon on there….
I’ve talked before about how much I love Smithfield Bacon, and how versatile it is. I even used it to create a DIY Bacon Bar during the holidays. It’s the perfect solution when you’re serving a crowd for brunch. Plus, Smithfield Bacon is available in a wide variety of flavors and cuts that are smoked and cured to perfection. My personal favorites are the Hometown Original and the Cherrywood Thick Cut.
Not that these tostadas need much more than a runny eggs and some spectacular bacon, but let’s just go ahead and have a little more fun with them…
We’re topping the tostadas with spiced black beans and cheddar cheese and letting it get all melty in our hot oven. To that, add your perfectly cooked egg, crispy bacon, and any other toppings that you love – I sprinkled these with a bit of cotija cheese, cilantro, avocado and cherry tomatoes.
And there you have it – A Portland-esque brunch without all the crowds. Just add mimosas… 😉
Bacon Breakfast Tostadas
- 8 strips Smithfield Cherrywood Thick Cut Bacon
- 1 can black beans 14.5 oz, mostly drained
- 1 tsp cumin
- 1 tsp chili powder
- 1 clove garlic minced
- 1/2 lime juiced
- Salt to taste
- 8 crunchy corn tostada shells
- 1 cup shredded cheddar cheese
- 8 eggs
- 1 Tbsp canola oil
- salt and pepper
- Cotija cheese finely grated
- Cherry tomatoes halved
- Avocado sliced
- 1 lime cut into wedges, for garnish
Cook the bacon in a large skillet over medium heat until browned and crispy. Set aside to drain on a paper towel lined plate.
Combine all the ingredients in a food processor or blender and blend until smooth.
Sunny Side Up Eggs:
Add canola oil to a large non-stick skillet and heat to medium-high. Crack a few eggs at a time into the skillet, season with salt and pepper, and cook 2-3 minutes, until the whites have set. Set aside.
Preheat oven to 400 degrees. Place the tostada shells in an even layer on baking sheet.
Spread 2 tablespoons black bean mixture over the top of each tostada, then sprinkle with 2 tablespoons shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Place bacon and cooked eggs on top of the heated tostadas, top with avocado, tomatoes, cilantro and cotija cheese.
Looking for more breakfast and brunch recipe ideas? Try these:
And, for even more brunch recipe inspiration, be sure to visit Smithfield.com.
Note: This is a sponsored post written by me on behalf of Smithfield.