Go Back
Breakfast Tostada

Breakfast Tostada

Breakfast Tostada is a crispy, creamy, and savory morning treat that layers hummus, over easy eggs, and finely chopped carne asada for a flavorful bite. The runny yolk creates a silky sauce while crumbled cojita and parsley add tang and freshness, making it an easy weeknight or weekend breakfast to impress and satisfy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup of hummus Provides a creamy, savory base layer that helps bind toppings and adds rich, nutty flavor; spread evenly on the tostada to create moisture and balance with the other components.
  • 1 cup of cooked carne asada, finely chopped Adds hearty, smoky protein and a robust beefy texture that contrasts with the creamy hummus; finely chopping ensures even distribution across the tostada for bite-sized savory morsels.
  • 4 over-easy eggs Contributes silky, runny yolk and tender whites that add richness and a custardy mouthfeel; cook over-easy so yolks remain slightly fluid to meld with hummus and carne asada.
  • 4 tablespoons finely crumbled cojita cheese Offers a salty, tangy finish with a crumbly texture that enhances savory flavors; sprinkling finely crumbled cojita adds bright, salty highlights without overwhelming other elements.
  • 4 tablespoons finely chopped parsley Provides fresh, herbaceous brightness and a slight peppery note to lift the dish; finely chopping the parsley distributes a clean, green contrast across each tostada.

Equipment

  • Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Evenly divide all ingredients between 4 tostadas and layer in the following order: hummus, over-easy egg, carne asada, cojita cheese and parsley. Top with preferred hot sauce.: The warm, savory aroma of carne asada mingles with the nuttiness of hummus and the bright scent of freshly chopped parsley , creating an inviting mix of smells as you work. When you spread the hummus , you should feel a thick, smooth resistance under your knife, indicating the right texture to protect the tostada from moisture. The sizzle of the carne asada if still warm gives an audible hint that the meat is ready. I suggest placing the over-easy egg gently so the yolk sits intact; a slight wobble shows it is perfectly runny. One common mistake is adding too much hummus , which can weigh down the shell; use a moderate layer to preserve crunch. The visual cues to watch for include a glossy yolk, evenly crumbled cojita cheese , and specks of green parsley scattered over the top, which signal a well balanced tostada.

Notes

  • Use a moderate layer of hummus, about three quarters of a cup divided among four tostadas. Too much spread will saturate the shell and make it limp, while too little will leave bites dry. Aim for a thin, even coating that covers the surface but still allows crispness to come through.
  • Warm the carne asada briefly before assembly if it was refrigerated. Bringing it to just above room temperature enhances aroma and releases savory juices, but avoid overheating which can dry the meat and make it chewy.
  • Cook eggs on medium low so the whites set without overcooking the yolk. If the pan is too hot you will get brittle edges and a solid yolk, which loses the luxurious sauce effect that ties the toppings together.
  • Crumbled cojita on top adds tang and seasoning. Sprinkle it sparingly and taste as you go, because its saltiness can quickly dominate the balance of flavors if used in excess.
  • Chop parsley finely to distribute freshness evenly across each tostada. Larger leaves can create uneven pockets of herb flavor, so a fine chop ensures each bite gets that bright note.