Soft-Scrambled Egg and Avocado Breakfast Tostadas

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 8 small corn tortillas
• 2 tbsp neutral oil or cooking spray
• 8 large eggs
• 3 tbsp whole milk or cream
• 2 tbsp unsalted butter
• 2 ripe avocados
• 2 tbsp lime juice
• 3/4 tsp divided kosher salt
• 1/4 tsp black pepper
• 1/3 cup cotija or feta cheese, crumbled
• 1/4 cup fresh cilantro leaves
• for serving hot sauce or salsa verde
• 4 optional radishes, thinly sliced

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with oil or spray, then arrange in a single layer on two baking sheets. Bake 8–10 minutes, flipping halfway, until golden, crisp, and lightly blistered at the edges. Set aside.
2. 2While the tortillas crisp, halve and pit the avocados. Scoop the flesh into a bowl, add the lime juice and salt, and mash with a fork to a chunky guacamole texture. Taste and adjust lime or salt.
3. 3Crack the eggs into a medium bowl, add the milk, remaining salt, and black pepper. Whisk vigorously for 20–30 seconds until the mixture is uniform and slightly frothy—no streaks of white remaining.
4. 4Melt the butter in a nonstick 10-inch skillet over medium-low heat. When the butter foams, pour in the eggs. Let them sit undisturbed for 20 seconds until the edges just begin to set.
5. 5Using a silicone spatula, slowly push the eggs from the edges toward the center in long strokes, tilting the pan so uncooked egg fills the empty spaces. Continue this gentle folding every 15–20 seconds.
6. 6Cook until the eggs form large, soft, glossy curds that still look slightly wet, about 2 1/2–3 1/2 minutes total. Immediately remove the pan from the heat; residual heat will finish them to perfect creaminess.
7. 7Spread a generous smear of the lime avocado on each warm tostada. Top with a portion of the soft-scrambled eggs, a sprinkle of crumbled cotija, fresh cilantro, and optional radish slices.
8. 8Finish with a few dashes of hot sauce or a spoonful of salsa verde. Serve right away while the tostadas are still shatter-crisp and the eggs are warm and custardy.