Recipes
Breakfast Tostada Stack
Corn tortilla are almost a must for good tostadas. Flour tortillas can be used in a pinch but they don’t have the same authentic crunch and nutty taste.
Warm, loosely scrambled eggs combine smoothly with ricotta cheese, avocado, tomatoes and coriander for a clean counter flavour to the sharp piquant smoky nature of Aoraki Cracked Pepper & Vanilla hot smoked salmon.
Prep Time:
8 mins
Cook Time:
7 mins
Servings:
4 servings
Ingredients
Aoraki Cracked Pepper & Vanilla Hot Smoked Portion
12 corn tortillas, taco size (or flour tortillas cut into quarters, 3 large )
1 avocado
12 cherry tomatoes
4 eggs
4 dessert spoons ricotta cheese (or feta)
20-30 coriander leaves
Cooking Instructions
- Shallow or deep fry the tortilla until crisp.
- Scramble the eggs with the ricotta cheese and season.
- Place a tortilla on the plate and load with Aoraki Hot Smoked Salmon, eggs and other ingredients. Repeat twice more until you have a stack of three.
- Eat while tortillas are crisp.
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