I have the BIGGEST bags under my eyes right now. Like, ever.
I’ve been sleeping at least 7 hours a night, I’m not stressed, I’m eating right, and I’m even having fun, so what gives??? Anyone else notice that as you get older, you need your beauty sleep even more? A meowing kitty at 3am can totally throw things off for me. Mom, I am beginning to understand why you wake up at 5am. Yikes!
If you have kids I’m totally giving you the biggest high five right now, because you probably wake up every time they do, you probably have bags under your eyes too, and you’re probably a superstar.
Sooooo, this breakfast is for all those sleepless humans out there who need a pick me up. This tostada seriously made work worth going to. Plus, I’m pretty good at using concealer…so that helps.
Breakfast of champions right here. Corn tostadas + black bean mash + avocado + fried eggs + cheese + Sriracha = bitch, please.
Have a lovely week everyone! And get some of that sleep!
- 2 cups cooked black beans
- 1/4 cup light sour cream
- 2 green onions, white and green parts, chopped
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1 tsp freshly ground pepper
- 4 small corn tostadas
- 2 tsp coconut oil (olive oil would be fine too)
- 4 eggs
- 1/2 cup shredded white Cheddar cheese
- 1 avocado, peeled and thinly sliced
- handful of cherry tomatoes, chopped
- Sriracha or other hot sauce, for serving (optional)
- Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through. Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the green onions, cumin, salt, and pepper and mash with a potato masher (or a large fork) until coarsely mashed but not entirely smooth. Taste for salt and pepper and then turn off the heat and keep covered until needed.
- Heat a large frying pan with the coconut oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook over easy or sunny-side up (however you like your eggs).
- Build each tostada by topping with about 1/4 cup of the bean mash, cheese, egg, tomatoes, and avocado slices.
- Serve garnished with a spoon of extra sour cream and Sriracha.
Recipe adapted from “The Sprouted Kitchen: a tastier take on whole foods” by Sara Forte.