Ingredients
4 corn tostadas
4 eggs
14 teaspoon cumin
14 teaspoon black pepper
14 teaspoon fine sea salt
14 teaspoon oregano
1 pinch chili powder
1 pinch paprika
2 tablespoons milk
1 tablespoon butter
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Place the tostados on a baking sheet. Set aside. In a bowl, whisk together eggs, seasoning and milk; set aside. Squeeze and gently toss, with lemon or lime juice to prevent discoloring; set aside. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add bell pepper, jalapeno and onion; cook until soft, about 5 minutes. When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat. Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada. Add 1/4 of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 tablespoon of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts. Serve immediately.
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking