Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese

 

 

 

 

 

 

Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese



8 corn tortillas, fried in canola oil until slightly crispy, then salted

Herbed goat cheese:

4 ounces goat cheese (about 1/2 cup)

1/2 tablespoon minced fresh herbs (like thyme, rosemary and chives)

OR

I use Aloutte soft spreadable cheese- garlic and herb

Caramelized onions:

2 cups thinly sliced red onion

1 cup thinly sliced red bell pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Scrambled eggs:

4 eggs

1/2 cup diced tomato

1/4 cup grated gruyere cheese (or mild swiss)

1/4 cup heavy cream

1/4 teaspoon red pepper flakes

salt and pepper, to taste

2 tablespoons butter

In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper. Turn heat on low and let mixture caramelize for 1 hour, stirring occasionally. Remove from heat and reserve. (This can be done the day before. Refrigerate and reheat when needed.)

 

Before and after carmelization.

If using goat cheese, add herbs in a small bowl.

In a large bowl, beat eggs and whisk in cream, tomato, gruyere, red pepper flakes, salt and pepper. Melt butter in a non-stick pan and pour egg mixture in. Cook eggs to desired doneness.

I spread the Aloutte on each tortilla.  If you are using goat cheese, spread about 1 tablespoon herbed goat cheese onto a tortilla. Top with scrambled eggs and caramelized onion mixture.

Delish!!!