These Mexican-inspired breakfast tostadas are a delicious and easy gluten free meal made with 100% corn tortillas.
A tostada, meaning “toasted,” is a crispy tortilla base that’s traditionally served with savoury toppings like chicken or fish for lunch or dinner—but it’s just as satisfying for breakfast.
Topped with fried eggs, avocado, and pico de gallo, this recipe delivers a café-quality gluten free breakfast you can enjoy in the comfort of your home.
Gluten Free Breakfast Tostadas
- 4 x 100% corn street tacos
- 4 free-range eggs, fried (poached or scrambled work well too)
- 1 avocado
- 1 lime, juiced
- 1 tbsp extra virgin olive oil, coconut oil or grass-fed butter
- Salt and cracked black pepper
Pico de Gallo
- 2 tomatoes, fine diced and drained
- 1/2 long red chilli, finely diced, plus extra to garnish
- 1/4 red onion, fine diced, plus extra to garnish
- 1/4 cup finely chopped fresh coriander, plus extra to garnish
- Juice and zest of 1 lime
Method:
Preheat your oven to 180°C (350°F) and line a tray with baking paper.
Place your tacos on the tray, lightly brush with some olive oil and bake for 10-15 minutes or until lightly golden brown and very crispy and crunchy. Keep these warm in the oven on very low while you get the remaining ingredients ready.
For the avocado, in a small bowl use a fork to smash the avocado with the juice of 1 lime and a generous season of salt.
For the Pico de Gallo, in a bowl combine the tomatoes, long red chilli, red onion and coriander with the juice and zest of 1 lime. Season well with salt and pepper and set aside. Store any leftovers of this in the fridge in an airtight container for up to 3 days.
To plate up, start with a base of your golden brown, crispy and crunchy tacos, load each with a dollop of the smashed avocado, then top with your fried eggs, and a heaped tablespoon of your Pico de Gallo.
Season with salt and pepper, and a drizzle of extra virgin olive oil if you like with a garnish of the reserved finely chopped chilli and coriander.
