Keto Breakfast Tostada with Cilantro Lime Avocado Sauce
September 27, 2019
Part breakfast pizza, part Primal/paleo Tex-Mex munchie, and all delicioso, this breakfast tostada looks complicated, but it couldn’t be easier to whip up. Use leftover homemade pulled pork or paleo- and keto-friendly ready-made pulled pork, a paleo- and keto-friendly, grain-free cauliflower pizza crust, and the rest is a cinch. An amazing addition to any weekend brunch or breakfast, this breakfast tostada provides a welcome, eclectic reprieve from the traditional omelet or frittata with its contrasting textures—the yielding golden richness of still-runny egg yolks, toothsome chew of the pulled pork, oven-crisp cauliflower crust—and savory, grassy, piquant south-of-the-border flavor.
Breakfast Tostada with Cilantro Lime Avocado Sauce
Time: 25 minutes
- 1 Cali'flour Foods Italian Pizza Crust (or any grain-free cauliflower pizza crust)
- 1 avocado, half mashed, half sliced
- ¼ cup Primal Kitchen Cilantro Lime Dressing
- 1 tablespoon Primal Kitchen Avocado Oil
- 3 eggs
- Salt and pepper, to taste
- 6 ounces pulled pork
- ¼ cup cojita cheese
- 1 tablespoon cilantro leaves
- ⅓ cup pico de gallo
- 1 tablespoon red onion, finely diced
- Bake crust according to package directions. If you’d like to make your own cauliflower crust, check out this recipe.
- In a medium-sized bowl, mash half of an avocado with a fork. Stir in Primal Kitchen Cilantro Lime Dressing. Spread the sauce on top of the cauliflower crust like you would a pizza sauce.
- In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Crack 3 eggs into the skillet and season to taste with salt and pepper.
- Fry eggs for 2 minutes on one side. Remove the fried eggs from skillet and turn the stove off. Add eggs to cauliflower crust.
- Sprinkle pulled pork and cotija cheese on crust.
- Turn the oven to broil.
- Place pizza/tostada under the broiler for 1 minute to melt the cheese slightly. Remove from oven and turn off.
- Scatter cilantro leaves, pico de gallo, avocado slices, and diced red onions on top. Slice and serve.
Nutritional information (per serving):
Carbs: 6.3 grams
Fat: 17.6 grams
Protein: 15 grams
Nutritional information calculated using Cronometer.
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