Poached Egg Tostadas with Avocado-Tomatillo Salsa

Nonstick cooking spray

4 corn tortillas (6 in each)

4 cups water

1 tbsp white vinegar

4 large eggs


1 medium avocado, diced

1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced

1 medium tomatillo, papery husk discarded, washed and diced

1/2 medium tomato, diced

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 medium garlic clove, minced

1/8 tsp salt

Preheat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.

Arrange tortillas in single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas to prevent from filling with air. Bake 5-6 minutes on each side, or until golden brown. Transfer to serving plates.

In large skillet over high heat, bring water and vinegar to boil.

Once water is boiling, reduce heat and simmer. Break egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer 3-5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs. Place each egg on tostada.

To make salsa: In medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Serve with tostadas.

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Poached Egg Tostadas with Avocado-Tomatillo Salsa
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