Mexican Tostada Breakfast Board
Made on 12 x 36-inch board.
Ingredients
- 8 pre-cooked tostada shells
- 8 sunny side up fried eggs
- 3/4 cup guacamole
- 3/4 cup salsa
- 3/4 cup corn salsa, we buy at Trader Joe’s
- 3/4 cup sour cream
- 1 cup shredded Mexican cheese, or cotija cheese
- 2 cups back refried beans, we buy Amy’s brand, or you can make your own
- Fresh cilantro
- Cherry tomatoes, halved
- 3/4 cup sliced olives, drained
- 2 limes, sliced
- 1 sliced orange
- 6 oz blackberries
- Hot sauce, optional
Instructions
- On a large board, fill small bowls with the dips and arrange on the board. Leave a plate in the center for the "hot" eggs (serve when ready to eat), on a small hot pad.
- Start filling in the board around the small bowls with fruit and tostada shells.
- Garnish with cilantro and fresh slices of lime.
- Set hot eggs on board and serve! Serve with your favorite hot sauce if desired.