breakfast tostadas with tomato avocado salsa

breakfast tostadas with tomato avocado salsa

november 7, 2012

breakfast tostadas with tomato avocado salsa 


          Daybreak Farm sits on 90 acres outside Richmond, Virginia in Chesterfield County.  Fully operational since 2008, the farm is owned by the DiSavino Family and managed well by powerhouse Dawn DiSavino, who gave a recent tour with daughter Annmarie and son Howie.  This family lives off the land – they eat what is grown and raised – and most of the power used to keep the farm running is solar.  Large freestanding solar panels resembling sports bleachers are visible just beyond the main house.  Currently there are goats for soapmaking , beehives which should produce honey by spring, a fledgling fruit orchard, a well stocked  fish pond and over one hundred laying hens, guarded by three roosters.

                                               baby pygmy goat at Daybreak Farm
     All manner of chickens roam the property : Rhode Island Reds, Wyandottes, Barred Plymouth Rocks, Araucanas, Buff Orpingtons, White Giants and Red Stars.  They consume nonmedicated feed, receive no antibiotics or vaccines and truly are free range chickens. During my visit I saw only a couple dozen; the remainder were foraging in nearby woods.  At dusk their homing instinct returns them to roost.   Reaching into their hay filled nests to gather warm brown eggs, I was inspired to deliver a dish which showcases their superior flavor and nutritional value and is quick and easy to boot.
handsome free range chickens at Daybreak Farm

Techniques for making tostadas vary from baking in the oven to deep frying. I give you the easiest method and the one least likely to leave you with greasy hands.  Simply microwave corn tortillas on high until they are golden and crisp, watching carefully to avoid scorching.  This takes from two to five minutes depending on your microwave oven’s power and the number of tortillas you are preparing.


I wouldn’t dare dictate how you fry your eggs.  Everyone has their favorite style, so go with your heart.  I am no expert and will never make beautiful magazine worthy fried eggs like my brother-in-law Freddie.  For this recipe, I started the eggs in a heated oiled nonstick pan on the stovetop and finished in a 350 degree oven until the whites were firm and the yolks just set.  You will need the microwave oven again to melt the pepperjack cheese onto the tortillas.  Place just-fried eggs atop the warm cheesy tostadas and add generous helpings of salsa.  Breakfast of champions, indeed.  Or, if you are like me, breakfast for dinner.

breakfast tostadas with tomato avocado salsa

by Michele Humlan, The Good Eats Company
serves 2

4 corn tortillas, 5 1/2 inch size
4 room temperature eggs, preferably from free range hens, fried to order
4 oz freshly grated pepperjack cheese
tomato avocado salsa
optional garnish : cut limes


  1. Microwave corn tortillas on high until golden and crisp.
  2. Top tortillas with cheese and microwave just until cheese is nicely melted.
  3. Place just-fried eggs atop warm tostadas, cover with salsa and serve immediately.
  4. Offer freshly cut lime as garnish

tomato avocado salsa
makes about 2 cups

1 14.5 oz can petite dice tomato, drained
1 small Hass avocado, diced
1/3 cup chopped cilantro
1/4 cup finely minced sweet onion
1-2 jalapeno peppers, minced
juice of one half lime
pinch of fine sea salt

Combine all ingredients and chill in fridge for at least one hour.  May be made up to three days in advance.


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