Breakfast Egg Tostada

Heat ½ cup of oil in small frying pan until it reaches 350 degrees. Place Mi Rancho Organic Corn Tortilla in the oil gently until submerged. Using tongs, turn your tortilla periodically for about a minute or until tortilla is crisp and golden brown. Remove tostada from the pan and place on a plate lined with a paper towel to absorb excess oil. Sprinkle with salt while hot. Repeat steps with a second tortilla.

Heat a new frying pan over medium high heat. Add a dollop of butter and melt to coat the pan. Crack two eggs into the pan and then add 1-2 tablespoons of water. Cover pan with a lid, helping the eggs to cook quickly and slightly poach or steam.

While your eggs cook, discard oil from the first pan and add one cup of salsa verde to heat. Take tostada shells and dredge them into the hot salsa until coated.

Place tostadas on a large plate, slightly overlapped, and cover with eggs, begin careful to drain/remove excess water. Drizzle hot salsa on top of the eggs. Garnish with avocado slices, crumbled cotija cheese and cilantro.