Breakfast tostadas

Breakfast tostadas

WHERE HAS THE SUN GONE? The weather has been glorious for the last week, but this is England – we should have known it wouldn’t last. It’s Juuuune, and today is cloudy and rainy. Not good! So, in the spirit of things happening at entirely the wrong time, it’s nearly dinner time and here I am posting a breakfast recipe. Breakfast tostadas, to be precise – crispy tortillas topped with refried beans, spinach, a fried egg, feta cheese, coriander, roasted tomatoes… unnngh. I generally prefer dinner-type meals to lunch- or breakfast-type dishes – I tend to stick to Bran Flakes with milk for breakfast, which isn’t the most exciting thing to wake up to – but if every breakfast was like this I’d happily jump out of bed even in the dark depths of winter (which will probably start arriving next week at this rate).

Breakfast tostadas

Completely unrelated, I have a question for you. I’ve been thinking of doing occasional non-recipe posts, maybe something to do with crafts, wedding planning, blogging, or any other random things that I feel like talking about. It would only be, maybe, once a fortnight or so – the focus of this blog will definitely stay on simple vegetarian recipes, but I feel like branching out a little. I love to write, but I don’t feel like I get much of an opportunity to practise when everything I write has to be geared around one particular recipe, so it’d be nice to write something a bit less structured. Any opinions? Would you still read, or would you all run for the hills? Because I think that might make me cry.

Breakfast tostadas

So talk to me! Let me know whatcha reckon. Would you be happy to see more varied posts here, or do you like just having recipe after recipe?

Then go and make yourself some breakfast tostadas and tell me that you agree with me when I say they’re the best breakfast everrrrr.

Breakfast tostadas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Light lunch
Serves: 2
Ingredients
  • 3 large tomatoes
  • 2tbsp oil
  • Salt
  • Black pepper
  • 2 mini flour tortillas
  • 6tbsp refried beans
  • 2 cloves garlic, minced
  • 30g fresh spinach
  • 2 eggs
  • 50g feta cheese, crumbled
  • 2tbsp fresh coriander, chopped
Instructions
  1. Halve the tomatoes, and lay them cut-side up in a baking tray. Drizzle lightly with oil, and add a pinch of salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for 30 minutes.
  2. Meanwhile, lay the tortillas on a baking sheet, and spread with the refried beans. Add to the oven with the tomatoes for the final 10 minutes of cooking time, until they are warm and the edges are beginning to crisp up.
  3. While the tortillas and tomatoes are in the oven, heat a little more oil in a non-stick frying pan, and cook the garlic and spinach over a medium-low heat for several minutes, until the spinach is wilted. Push the spinach to the side of the pan, and crack in the two eggs. Cook over a medium heat until the white is fully set.
  4. To construct the tostadas, add the spinach and fried egg to the refried bean tortillas, and top with the crumbled feta and chopped coriander, and serve alongside the roasted tomatoes.

Comments

  1. Abbey says

    Oh, man, it’s been so gloomy here, lately, too! “June gloom” is in full force, for sure.

    This recipe sounds delicious, and so easy, too. =D

    I’d love to see some non-recipe posts, if that’s what you’d like to do. =)
    Abbey recently posted…Currently:My Profile

  2. Monica McGuiness says

    I say go for it. Write to your hearts content. If you feel the desire to create, just do it. Even if it’s a touchy subject, some of the people will see your side. You can’t please all the people all the time, but you can please yourself when you can. Expand all you want. It ‘s so easy to do that now with blogs and pinterest and socail media. Speak your mind girl!!

  3. Patty says

    Do what you like! Mixing if up is fine. A question: is there a quick way to convert your recipes to US standards….for instance I don’t know how to quickly convert grams of butter to tablespoons, which is what a US recipe would call for. Just wondering if you have a quick conversion site you recommend? Thanks.

    • becca@amuse-your-bouche.com says

      Honestly, my first advice would be to buy a set of scales haha. They’re really cheap and don’t take up much space. I have a set that’s similar (but not identical) to this: http://www.amazon.com/Cuisaid-ProDigital-AccuWeigh-Capacity-Tempered/dp/B009G1MY3A/ref=sr_1_11?ie=UTF8&qid=1371103754&sr=8-11&keywords=kitchen+scales

      Secondly, unless the recipe involves baking, it usually doesn’t matter how accurate you are, so you can usually just wing it. For example, if the butter is clearly being used to fry something up, chances are you only need a tbsp or so of it. If you don’t know how much 50g of feta is, just sprinkle over howevver much you like. It doesn’t really matter :)

      Thiiiiiirdly, I’m afraid I don’t know of any particular sites that I use to convert recipes. Just like I think you should have a set of kitchen scales, I have a cup measure, so if I’m using an American recipe I tend to just measure things out like that (much as I hate that inaccurate method!). Otherwise I would literally just google ‘how much does a tablespoon of butter weigh’, and just use the first useful result! Sorry that’s not too helpful!

    • becca@amuse-your-bouche.com says

      Haha I like my yolks pretty well cooked so it was a real effort stopping myself from flipping it! But it wouldn’t have been anywhere near as pretty if I had :)

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