Name: Breakfast Tostada Stack with Streaky Bacon, Avocado and Sriracha
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 8 rasher(s) British Streaky Bacon**; 4 unit(s) Plain Taco Tortillas; 125 grams Baby Plum Tomatoes; 30 grams Sriracha Sauce; 1 pot(s) Smashed Avocado; 50 grams Greek Style Salad Cheese**; 2 tbsp Mayonnaise; 2 unit(s) Egg

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Recipes

Mexican Recipes

Breakfast Tostada Stack

with Streaky Bacon, Avocado and Sriracha

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Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

8 rasher(s)

British Streaky Bacon**

4 unit(s)

Plain Taco Tortillas

125 grams

Baby Plum Tomatoes

30 grams

Sriracha Sauce

1 pot(s)

Smashed Avocado

50 grams

Greek Style Salad Cheese**

(Contains: Milk)

Not included in your delivery

2 tbsp

Mayonnaise

2 unit(s)

Egg

Nutritional information

Energy (kJ)2594 kJ

Energy (kcal)620 kcal

Fat51.7 g

of which saturates16 g

Carbohydrate6.4 g

of which sugars6.5 g

Dietary Fibre4.7 g

Protein30.4 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Small Bowl

•Knife

•Large Frying Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Meanwhile, lay the tortillas onto a large baking tray in a single layer and rub each with a little oil. Season with salt and bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

a) Meanwhile, quarter the baby plum tomatoes, then halve each quarter.

b) In a small bowl, mix together half the sriracha and the mayonnaise (see pantry for amount).

c) Heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, carefully crack in each egg and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

a) Evenly divide the smashed avocado over each of your tostadas and spread to the edges.

b) Divide the streaky bacon and baby plum tomatoes between your tostadas and crumble over the Greek style salad cheese, then drizzle over the sriracha mayonnaise. TIP: reserve a quarter of the Greek style salad cheese to sprinkle over the top at the end.

c) Build the tostadas into 2 stacks, then top each stack with a fried egg, crumble over the remaining Greek style salad cheese and drizzle over the remaining sriracha to finish.

d) Enjoy!