Baked egg, spinach & black bean tostadas

eggsOne of the nice things–among many–about working from home occasionally is being able to cook yourself a proper breakfast or lunch, and take your time eating, like a civilized person, rather than scarfing down something on the way to a meeting.

Unfortunately, if you haven’t planned well, you might wake up on a “WFH” day to realize that you’re out of many things, because you need to go grocery shopping this afternoon…um, I mean, after 5 when the workday’s done.

Fortunately, I almost always have on hand eggs, cheese, corn tortillas and salsa. Throw in some spinach and black beans, and you have a delicious, easy and healthy breakfast.

tostadaBaked egg, spinach & black bean tostadas

Makes enough for one hungry person – double or triple as needed

  • 2 corn tortillas (I prefer La Fe or Cinco de Mayo brands)
  • 1/4 cup of canned black beans, rinsed & drained
  • couple of heaping tablespoons of salsa
  • about a cup of loosely packed small spinach leaves, washed
  • olive oil
  • salt & pepper, to taste
  • 2 eggs
  • 1-2 T shredded sharp cheddar
  • cilantro (optional)

Preheat oven to 400°.  Place tortillas directly on an oven rack to crisp up slightly, about 5 minutes. (Alternatively, you could crisp them over a gas burner, turned low, watching them carefully and using tongs to turn once or twice). You don’t want them brown, just slightly crisp and dry.

In a small saucepan, heat about a tsp of olive oil over medium heat until it’s hot. Add the spinach leaves and a splash of water, and salt & pepper to taste. Stir as the spinach wilts down and the water evaporates, which only takes a minute or two. When spinach is wilted sufficiently remove to a plate.

In the same pan, add the salsa and the beans, stirring over medium heat for a couple of minutes to warm through. Set aside.

Remove the tortillas from the oven, and place on a baking tray lined with parchment. Spread each tortilla with half of the salsa mixture, and then arrange the spinach around the outside edges of each tortilla, making sort of a “nest” that the egg will sit in.

Gently crack an egg into the center of each tortilla; don’t worry if a bit of the white runs over your spinach wall, it will be fine. Top each egg with a little cheddar cheese. Bake for about 15 minutes, or longer, depending on how well-cooked you like your eggs. Every oven is different so you might want to start checking at 10 minutes to be sure you don’t overcook them.

Remove to a plate and sprinkle with cilantro. Enjoy!

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