Products used in this recipe
Breakfast Tostada
Yield: 10 Servings (16 oz.)
Yield: 10 Servings (16 oz.)
This breakfast tostada made with RoastWorks® Roasted Redskins and RoastWorks® Roasted Sweet Potatoes, pork carnitas, pico de gallo, a poached egg and green chile hollandaise tastes every bit as delicious as it looks. The reasons to add this to your breakfast menu really "stack up".
Preparation Instructions:
Step 1
Thaw avocado halves according to package instructions. Cut each avocado half into 5 slices.
Step 2
Heat the oil in a large skillet over medium-high heat, add the potatoes and sweet potatoes and cook for 6-8 minutes until lightly golden brown and cooked through. Add the pork and cook until heated through. Reserve warm.
Step 3
In the container of a blender, combine the egg yolks, mustard and lemon juice. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Pulse in green chiles and pepper until smooth. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Step 4
For each serving; place tostada shell on serving plate. Layer with 3 oz. of pico blend, another tostada shell, 6 oz. of potato mixture, 1 poached egg and sauce with 3-4 fl. oz. of green chile hollandaise. Garnish with 2 slices of avocado and a sprig of cilantro.
