Breakfast Tostadas by Dinner Party Queen Alexandria Jack

Breakfast Tostadas by Dinner Party Queen Alexandria Jack

Start your day with a flavorful Breakfast Tostada made with Avocado Crack!


When it comes to breakfast, it is one of my favorite meals of the day but I almost never eat at breakfast time. However, this Potato and Egg Breakfast Tostada was all the rage especially because of my Avocado Crack seasoned smashed avocado! Try the recipe out for yourself and make it your own. The only thing that matters is the crispy tostada and that delicious dollop of Avocado Crack seasoned Avocado. Enjoy & Cheers!


Check out my Breakfast Tostada Video HERE on my Instagram. Be sure to join the Dinner Party by following me on Instagram @dinnerwithalexandria




For the Tostadas:

- 4 corn tortillas

- Vegetable oil, for frying

- Salt, to taste


For the Fried Potatoes:

- 2 medium-sized potatoes, peeled and diced into small cubes

- Water for boiling

- Vegetable oil, for frying

- 1/2 teaspoon paprika

- 1/2 teaspoon garlic powder

- Salt and pepper, to taste


For the Eggs:

- 4 large eggs

- Salt and pepper, to taste


For the Smashed Avocado:

- 1 ripe avocado

- 1 tablespoon lime juice

- Avocado Crack to taste


For the Toppings:

- 1 cup shredded lettuce

- 1/2 cup diced tomatoes

- 1/4 cup diced red onion

- 1/4 cup chopped fresh cilantro

- 1/2 cup crumbled queso fresco or shredded cheddar cheese


For the Refried Beans:

- 1 can (15 oz) refried beans

- 1/4 cup water

- 1/2 teaspoon cumin

- Salt, to taste




1. Prepare the Tostadas:

   a. In a deep skillet or a heavy-bottomed pan, pour enough vegetable oil to submerge the tortillas for frying.

   b. Heat the oil over medium-high heat until it reaches about 350°F (175°C).

   c. Carefully add one tortilla to the hot oil and fry for about 1-2 minutes per side, or until it becomes golden and crispy.

   d. Use tongs to remove the fried tortilla from the oil and place it on a paper towel-lined plate to drain excess oil.

   e. Sprinkle salt lightly on each fried tortilla.

   f. Repeat the process for the remaining tortillas.


2. Boil and Fry the Potatoes:

   a. In a saucepan, add the diced potatoes and cover them with water.

   b. Bring the water to a boil and cook the potatoes for about 5-7 minutes, or until they are fork-tender.

   c. Drain the boiled potatoes.

   d. In a separate skillet, heat vegetable oil over medium heat.

   e. Add the boiled potatoes to the skillet and fry for about 5 minutes, or until they become crispy and lightly browned.

   f. Season the fried potatoes with paprika, garlic powder, salt, and pepper. Set aside.


3. Cook the Eggs:

   a. In a non-stick skillet, heat a little oil over medium heat.

   b. Crack the eggs into the skillet and cook them to your desired consistency (scrambled, fried, or sunny-side-up).

   c. Season the eggs with salt and pepper. Set aside.


4. Make the Smashed Avocado:

   a. In a bowl, scoop out the flesh of the ripe avocado.

   b. Add Avocado Crack  to the avocado.

   c. Use a fork to mash and mix the ingredients until you achieve a chunky or smooth avocado texture. Set aside.


5. Prepare the Refried Beans:

   a. In a saucepan, combine the refried beans, water, cumin, and a pinch of salt.

   b. Cook over medium-low heat, stirring occasionally, until the beans are warmed through and have a smooth consistency.


6. Assemble the Tostadas:

   a. Spread a layer of refried beans on each fried tortilla.

   b. Add a portion of the fried potatoes on top of the beans.

   c. Place the cooked eggs on the potatoes.

   d. Top with shredded lettuce,chopped fresh cilantro, and crumbled queso fresco or shredded cheddar cheese.

   e. Spoon the smashed avocado over the toppings.


7. Serve:

   a. Optionally, drizzle some salsa or hot sauce over the tostadas for extra flavor and spice.


Enjoy & Cheers!


Breakfast Tostada

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