A heat-lover's breakfast for one, this tostada is loaded with the intense spicy-sweet flavor of habanero. It starts with a cassava flour tortilla (which can be swapped for a traditional flour or corn tortilla, depending on your preference) toasted over an open flame. This serves as a landing pad for mashed avocado, an egg soft-scrambled with shredded habanero cheddar, and more heat via a drizzle of habanero hot sauce.
Directions
Toast tortilla over an open flame on a stove top or in a cast iron pan on medium heat until crispy.
In small bowl, whisk together egg and shredded cheese. Cook over low heat in a nonstick skillet until soft scrambled. Season with salt to taste.
To assemble, place the toasted tortilla on a plate, spread the mashed avocado on top, then add scrambled eggs. Finish the dish with hot sauce and cilantro if using.
