Breakfast Egg and Avocado Tostada

• 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
• 1 garlic clove, minced
• 1 cup diced bell pepper (mix of red, green and yellow)
• 1 jalapeno pepper, seeds removed (optional)
• 12 cup chopped red onion
• 1 ripe avocado, cut into 12 slices
• 1 dash limes (for avocado) or 1 dash lemon juice (for avocado)
• 4 tablespoons shredded monterey jack pepper cheese
• 4 slices ripe tomatoes
• sour cream (to garnish) (optional)

1. Place the tostados on a baking sheet.
2. Set aside.
3. In a bowl, whisk together eggs, seasoning and milk; set aside.
4. Squeeze and gently toss, with lemon or lime juice to prevent discoloring; set aside.
5. In a large skillet, melt butter over medium heat.
6. Add garlic and cook for 1 minute, stirring frequently, until fragrant.
7. Add bell pepper, jalapeno and onion; cook until soft, about 5 minutes.
8. When vegetables are soft, add the eggs.
9. Stir to scramble, about 3 minutes, depending on preference for doneness.
10. Remove from heat.
11. Turn oven broiler on to heat while assembling the tostadas.
12. Place one tomato slice on tostada.
13. Add 1/4 of the egg mixture to each tomato slice.
14. Top with three slices of avocado.
15. Sprinkle 1 tablespoon of cheese on each tostadas.
16. Place under the broiler for 1-2 minutes, until the cheese melts.
17. Serve immediately.

corn tostadas, eggs, cumin, black pepper, salt, oregano, chili powder, paprika, milk, butter, garlic, bell pepper, pepper, red onion, avocado, avocado, shredded monterey jack pepper cheese, tomatoes, sour cream

Taken from www.food.com/recipe/breakfast-egg-and-avocado-tostada-494890 (may not work)