The other morning we were all making breakfast and I ended up making a hodgepodge which wound up tasting like the most delicious, fresh, mexican tostada ever… You know how they say the most precarious of creations can sometimes be the best ones? Well, this is a prime example.
1 organic corn tortilla, either toasted till golden and crispy, or a store bought, already crispy, flat tortilla
2 organic, hard boiled eggs
1/2 of an avocado
1 cup of chopped romaine lettuce hearts (the hearts or crunchier)
1/8 of red onion, very thinly sliced
3 tbsp capers
1 tbsp veganaise, or organic mayonnaise (veganaise is a vegan mayo substitute which can be purchased at health food stores and some major supermarket chains)
2 tbsp salsa verde (aka, tomatillo salsa or green salsa)
1 tbsp olive oil
1 tbsp lemon juice
sea salt and fresh ground pepper
If you will be toasting your tortilla do so first in a toaster oven or regular oven. Take care not to burn, but you do not want it to be too soft either. Then, de-shell the eggs and chunk them into rough chunks. Place in a bowl. Add the mayonnaise, 1 tbsp of capers, a pinch of sea salt and a generous amount of freshly ground pepper and mix.
Next, take the avocado, cut into inch size chunks and spoon into a bowl. Add 1/2 tsp sea salt and fresh ground pepper and mix. Do not over mix as you want to keep the avocado chunks slightly intact. Then add to the egg bowl and gently toss together.
Mix together the salsa verde, olive oil and lemon juice. Add mixture to the romaine. Then add the onions and rest of the capers and toss together.
Assemble the tostado by first placing the crispy tortilla on a serving plate. Add the dressed lettuce, then the egg and avocado mixture. Garnish with a few red onion slices, fresh ground pepper and perhaps some Cholula hot sauce or Tabasco if you like spicy. Enjoy!