Charred Corn & Avocado Breakfast Tostadas with Jammy Eggs

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 corn tortillas
• 2 1/2 cups fresh sweet corn kernels
• 2 ripe avocados
• 8 large eggs
• 2 lime
• 1/2 cup cotija cheese, crumbled
• 3 tbsp mayonnaise or Greek yogurt
• 1 garlic clove, minced
• 1 tsp chili powder or Tajín
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh cilantro
• 2 tbsp olive oil or cooking spray
• 1/4 cup pickled jalapeños optional

Instructions

1. 1Heat a large cast-iron skillet or grill pan over high heat; add corn in a single layer and char until kernels are blistered and smoky, shaking occasionally, then transfer to a bowl.
2. 2While corn is hot, stir in mayonnaise or yogurt, minced garlic, chili powder, juice of one lime, salt, and half the cotija to make a creamy elote-style salad.
3. 3Brush or spray tortillas lightly with oil and toast in the same hot skillet or in a 400°F oven until crisp and golden at the edges, flipping once.
4. 4Bring a saucepan of water to a gentle boil, lower eggs in carefully, and cook exactly 6 1/2–7 minutes for jammy yolks; transfer to an ice bath, peel, and halve.
5. 5Mash the avocados with remaining lime juice, salt, and black pepper until creamy but still textured.
6. 6Spread a generous layer of mashed avocado on each crisp tostada.
7. 7Spoon the warm charred-corn mixture over the avocado, then top each tostada with a jammy egg half.
8. 8Finish with remaining cotija, torn cilantro, and pickled jalapeños if using.
9. 9Serve two tostadas per person immediately so the tortillas stay crunchy and the corn is still fragrant.