Breakfast Bacon Tostada Stack
with Smashed Avo, Greek Style Cheese and Sriracha | Serves 2
Get stacking for breakfast with this tasty tostada stack. Layered with crispy bacon, smashed avocado, Greek style cheese and sriracha, this is a breakfast to remember!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8 rasher(s)
British Streaky Bacon
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
30 grams
Sriracha Sauce
1 pot(s)
Smashed Avocado
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Mayonnaise
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the bacon in a single layer onto a lined baking tray. When the oven is hot, bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, lay the tortillas (see ingredients for amount) onto a large baking tray in a single layer and rub each with a little oil. Season with salt and bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Keep the other 2 tortillas for another recipe. Tostada means 'toasted', so make sure they're crispy!
a) Whilst everything is in the oven, quarter the baby plum tomatoes, then halve each quarter.
b) In a small bowl, mix together half the sriracha (add less if you'd prefer things milder) and the mayonnaise (see pantry for amount).
c) Heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, carefully crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
a) Evenly spread the smashed avocado over each of your tostadas.
b) Divide the streaky bacon and baby plum tomatoes evenly between your tostadas.
c) Crumble over three-quarters of the Greek style salad cheese, saving a quarter to sprinkle over the top of the tostada stacks at the end.
d) Drizzle over half the sriracha mayonnaise.
e) Stack the tostadas into 2 stacks on 2 serving plates.
f) Top each tostada stack with a fried egg, crumble over the remaining Greek style salad cheese and drizzle over the remaining sriracha sauce to finish.
Enjoy!
