Spicy Sweet Potato: Avocado Breakfast Tostada

The Avocado Breakfast Tostada is a delicious Mexican-inspired dish that makes a perfect, warm, and hearty breakfast but it can really be enjoyed any time of the day. The base of the tostada is a tasty homemade masa cake that tastes like a warm and fluffy tortilla but is really easy to prepare. The masa cake is topped with a thick,= layer of creamy avocado mash, followed by roasted shiitake mushrooms. The final touch is an crisp around the edges oven fried egg . Once all of the components are stacked together, the resulting dish is a marvelous combination of flavors and textures.

Avocado Breakfast Tostada
Gluten Free
Serves One (Two Tostadas)
Click Here for Printable Recipe

Ingredients--
Masa Cakes:
1/4 cup masa harina (you can find this in the hispanic section of most supermarkets or online; check for gluten- I used Maseca )
1/8 teaspoon chili powder
salt
1/4 cup water
Baked Eggs:
2 eggs
Salt & Pepper
Roasted Shiitake Mushrooms:
2 ounces (about 1 cup) shiitake mushroom caps, halved (or quartered, if large)
Salt & Pepper
2 teaspoons soy sauce
1 teaspoon Sambal Oelek Chili Paste (you can find this in the Asian section of most grocery stores or online)
Avocado Pea Mash:
1 ounce avocado (about 1 tablespoon)
1/4 cup frozen peas, defrosted and drained
1 tablespoon nonfat Greek yogurt
1/2 teaspoon lime juice
2-3 teaspoons fresh parsley + more for garnish, if desired
salt
Dash of red pepper flakes (to taste)
Special Equipment:
2 Mini Nonstick Pie Pans (about 5 inches in diameter- I used these Mini Pie Plates )

1. Start by preparing the masa cakes: Add masa harina, salt, and chili powder to a small mixing bowl. Pour in water and stir until a dough begins to form.

2. Pick up dough with your hands and mix until a smooth dough is formed. Shape dough into a ball, then split in half to form two even sized balls. Pick up one of the dough balls and flatten between the palms of your hands into a thin, cake about 4 inches in diameter (if you flatten directly on cutting board the cake it will stick a lot more) . Repeat with second dough ball so you have two cakes.

3. Heat a large nonstick skillet to medium high and spray with olive oil spray. Add masa cakes to skillet and cook 3-4 minutes or until golden on the bottom. Spray tops of cake with olive oil spray, then carefully flip cakes with a spatula. Continue to cook, 2-3 minutes more or until golden on both sides. Remove cakes from skillet and place on a cooling rack (this will help prevent them from getting soggy).

4. Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and spray with a layer of olive oil spray. Spray mini pie plates with olive oil spray.

5. Add mushroom caps in a single layer on one side of the baking sheet. Spray tops of mushrooms lightly with olive oil spray then season with salt and pepper. Carefully crack one egg into each pie pan. Sprinkle eggs with salt and pepper, then arrange pie plates on opposite side of baking sheet.

6. Carefully transfer baking sheet to oven and cook 14-16 minutes or until eggs are beginning to crisp around edges and mushrooms are golden and crispy.

7. While the eggs and mushrooms are baking, prepare the avocado mash-- Add avocado, peas, yogurt, lime juice, and salt to a small mixing bowl. Use the back of a spoon or potato masher to mash ingredients into a chunky puree. Fold in fresh parsley and red pepper flakes.

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8. Once the baking sheet is removed from the oven, carefully lift pie plates off andand place to the side. Drizzle mushrooms (still on the baking sheet) with soy sauce and chili paste, then stir to coat mushrooms in sauce.

9. To assemble the tostados, lay masa cakes flat on a plate, then divide avocado mash evenly between cakes.

10. Arrange roasted mushrooms on top of avocado. Gently run a knife or spatula around the edges of each egg to loosen from pan, then use a spatula to carefully place on top of mushrooms.