Crispy and tender at the same time, topped with a beautiful runny egg. These kale, bacon and egg tostadas make the perfect late breakfast or lazy brunch. Plus, they only take about 15 minutes to put together!
- 2 whole 6 inch flour tortillas
- 1 tbsp Olive oil
- ½ cups kale
- 100 grams Smoked and streaked bacon
- 2 whole large eggs
- Chopped parsley for garnish (optional)
Heat the oven to about 180 ºC (350 ºF). Place tortillas on a baking sheet lined with parchment paper and bake until crispy but not too brown and overcooked, about 10 minutes.
Meanwhile, heat a small drizzle of oil in a nonstick pan or skillet over medium heat and add the kale. Sauté for a few minutes until tender.
Reduce the heat to low and remove the kale and set aside (you can put it in the bottom of the oven to keep it warm). Add the bacon slices to a large frying pan and cook until crisp, turning every 2-3 minutes. When the bacon is almost cooked, push it to one side of the frying pan and add the remaining oil to the other half. You want it to bunch up, you may need to tilt the pan.
Add the eggs to the oil and fry them gently. Make sure the oil isn’t too hot, unless you prefer fried eggs with crispy edges.
When finished, prepare the dish. Add the tostada, kale, bacon, then top with the egg. Season with salt and pepper and a little chopped parsley (optional).