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  • Lynds
    • Sep 7, 2020
    • 2 min read

Mediterranean Breakfast Tostadas

This is a blend of several concepts but it worked!!


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I got on a bit of an olive kick and craved them with and on everything. The same happened this morning. I also wanted to start using some of my mini tortillas before they expired and thought there might be something we can do for both of these needs. I just started experimenting and that is seriously my favourite part about cooking.... just playing with ingredients and see what happens.






Here is what I started with. Sliced onion and tomatoes and some fun purple peppers I got at my favourite farm stand Cropthorne. I've mentioned before that my husband cures his own bacon, this was some of the back bacon he made. Super delicious and I love that I know whats in them and they are void of those mystery ingredients that you can't spell or pronounce that you can find on store bought bacon.





I cut them all up and included some sliced olives (of course!!) and sliced white organic mushrooms. I sauteed these until completely cooked.





I also decided to turn this into a tostada by putting my mini tortillas on the pan and allowing them to puff and crisp up.




A layer of hummus to the tostada provided some moisture and flavour and I got to work layering the cooked and chopped bacon and veggies to the top.



A poached egg on top really enhanced this breakfast and I was on to an aioli to finish it off.










This aoili was a simple mayo based aioli with a touch of lemon juice and black pepper. I did not want the flavour here to over power what was happening underneath. All in this was delicious and packed with veggies and protein. It was about a 10 minute process because I sauteed the veggies at the same time as I was poaching the eggs so the last thing to do was the tostada and then build it up. A delicious breakfast in no time!






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