Scrambled Egg Toastadas with Herbed Goat Cheese
A dish full of flavor and texture, these tostadas are a perfect appetizer for your next party, or serve as a delicious breakfast with a fresh fruit salad!
1 hr 10 mins Cook Time
15 mins Yield: 8 servings
- Herbed Goat Cheese:
- 4 ounces goat cheese
- 1/2 tablespoon combined of minced fresh herbs: thyme, rosemary and chives
- Caramelized onions:
- 2 cups thinly sliced red onion
- 1 cup thinly sliced red bell pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Scrambled Eggs:
- 4 Eggland's Best eggs
- 1/2 cup diced tomatoes
- 1/4 cup grated Gruyere cheese
- 1/4 cup heavy cream
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter
- Salt and Pepper to taste
Combine goat cheese and minced herbs together in a small bowl, blending well; set aside.
In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper; allow to cook over low heat for 1 hour, stirring occasionally; remove from heat and set aside.
In a large bowl, beat eggs and whisk in cream, tomato, gruyere cheese, red pepper flakes, salt and pepper.
Melt butter in a large non-stick pan and pour egg mixture in; cook eggs until firm.
To serve, spread 1 tablespoon of herbed goat cheese on tortilla; top with eggs and caramelized onion mixture.
Garnish with chopped herbs and red pepper flakes.
If you wish to make your own tortillas for this recipe, combine the following:
1 cup maseca
1/4 teaspoon salt
1/2 cup plus 1-2 tablespoons of water
Press on tortilla press, then cook on a hot, dry pan. Fry in canola oil to desired crispness.
Additional Notes and Suggestions
Caramelized onions can be prepared a day ahead of time. Prepare as directed and refrigerate. Reheat in microwave when you are ready to prepare this dish.
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