Mexican cuisine is one of my favorites to cook from. I get to use avocado, which when I make guacamole I can easily consume 2 on my own and at that point is it really a good fat or just bad because of excessive consumption? The colors of the different ingredients also make for a visually fun eating experience. For breakfast this week I made a tostada from the book and blog with the same name, The Sprouted Kitchen. It’s a take on the huevos rancheros. I like the use of the tostada for crunch.
A rainbow of color on a plate.
This recipe can easily be made vegetarian by omitting the bacon, which I did just because I didn’t have it on hand. I added cherry tomatoes and crumbled Cotija cheese on top because I like the sharp, salty bite from it.
Ranchero Breakfast Tostadas
from The Sprouted Kitchen
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
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