Anna

29 of December 2019

NEW YEAR’S DAY BREAKFAST TOSTADAS

It turns out that the specific tradition of the southern states of America related to the preparation of "happy" food in the New Year (Hoppin 'John), is increasingly becoming fun in other states.

In New York, a "happy" breakfast was created, containing all the necessary ingredients of "happiness", so corn ... the equivalent of gold from which tortilla pies are made. There are also black beans (instead of beans with a mesh), i.e. coins and wealth. Green kale, so popular in "lucky" dishes even in the south of New York, in toast exchanges with spinach. It means the same thing - money all year round! Pork is prosperity ... because pigs are considered wise and happy animals, hence the ankle ham will sizzle happily in our pan. The culmination of the whole is an egg to which no meaning was assigned. Let it be a symbol of the fulfillment of secret dreams in a given year.

Breakfast tostadas

INGREDIENTS:

3 large eggs

3 small corn tortillas

3 cup spinach, fresh

1/4 cup refried black beans

1/4 cup ham, cubed

1 1/2 tbsp butter, unsalted

1/2 tsp pepper

1/8 tsp salt

pico de gallo, optional

avocado, optional

olive oil cooking spray

PREPARATION:

  • Preheat oven to 350°F (180°C).

  • Place corn tortillas onto a baking sheet. Spray both sides with olive oil.

  • Bake corn tortillas for 10 minutes, flipping halfway through.

  • Remove from the oven and set aside.

  • Part 2:

  • Spray a frying pan with olive oil spray and add in spinach. Cook spinach over medium heat for 2-4 minutes until begins to look "wilted".

  • Sprinkle spinach with salt. Remove from pan and set aside.

  • Into the pan, add ham, cook over medium heat for 2-4 minutes until warmed through. Again, remove from pan and set aside.

  • Heat refried black beans for 1-1 1/2 minutes until warmed.

  • Finally, cook your eggs (cook 1 egg at a time). 

  • Crack an egg into a small bowl. Into the frying pan heat up 1/2 tbsp of butter over low-medium heat.

  • When butter is melted, carefully pour the egg into the pan. Sprinkle on 1/3 portion of black pepper onto egg then allow to fry for 2 minutes until whites begin to show their color.

  • Cover the pan with a lid and cook an egg for 2 more minutes until all whites are cooked. Remove egg and complete steps until all are cooked.

  • Part 3:

  • Assemble your breakfast tostadas. Begin by adding a scoop of black beans to your corn tortilla, spread it out across the tortilla.

  • Top the black beans with sauteed spinach and then ham. Finally top tostada with a fried egg.

  • Optional: Add freshly sliced avocado or pico de gallo to tostada. Serve immediately and enjoy! 

Classic   pico de gallo 

INGREDIENTS:

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs, and seeds removed, 

  • 1/4 cup lime juice

  • 3/4 teaspoon fine sea salt, more to taste

  • 1 1/2 pounds ripe red tomatoes, chopped

  • ½ cup finely chopped fresh cilantro (about 1 bunch)

PREPARATION:

  • In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

  • Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

  • For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

  • lodówce, do czterech dni.

SEE ALSO:

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