Products used in this recipe
Breakfast Tostada
Yield: 10 Servings (16 oz.)
Yield: 10 Servings (16 oz.)
This breakfast tostada made with Simplot RoastWorks® Roasted Potato Medley, pork carnitas, pico de gallo, a poached egg and green chile hollandaise tastes every bit as delicious as it looks. The reasons to add this to your breakfast menu really "stack up".
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 4 each | |
| Vegetable oil | 2 fl. oz. | 1/4 cup |
| Simplot RoastWorks®: Roasted Potato Medley 6/2.5lb | 40 oz. | 1 bag |
| Pork carnitas, prepared, pulled | 20 oz. | |
| Egg yolks | 6 each | |
| Dijon mustard | 1/2 tsp. | |
| Lemon juice | 2 Tbsp. | |
| Butter, melted | 8 oz. | 1 cup |
| Green chiles, diced | 4 oz. | |
| Black pepper, coarse grind | 1 Tbsp. | |
| Pico de gallo, prepared | 20 oz. | 2 1/2 cups |
| Queso fresco cheese, crumbled | 10 oz. | |
| Tostada shells, prepared, 5-inch diameter | 10 oz. | 20 each |
| Eggs, poached | 10 each | |
| Cilantro, sprigs | 10 each |
Preparation Instructions:
- Step 1
- Thaw avocado halves according to package instructions. Cut each avocado half into 5 slices.
- Step 2
- Heat the oil in a large skillet over medium-high heat, add the potatoes and cook for 6-8 minutes until lightly golden brown and cooked through. Add the pork and cook until heated through. Reserve warm.
- Step 3
- In the container of a blender, combine the egg yolks, mustard and lemon juice. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Pulse in green chiles and pepper until smooth. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
- Step 4
- For each serving; place tostada shell on serving plate. Layer with 3 oz. of pico blend, another tostada shell, 6 oz. of potatoes, 1 poached egg and sauce with 3-4 fl. oz. of green chile hollandaise. Garnish with 2 slices of avocado and a sprig of cilantro.
