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My husband is currently working on a project...well, an invention, (I can't wait to be able to share). As part of it, he has assigned me to creating a cookbook to go along with it (hint, hint). This is one of my first recipes to be added to the cookbook and has since become a Saturday morning staple in our house. So much a staple that I have even made it on a road trip, while stopping at a park to let the kids play and enjoying breakfast after beginning our journey at 3am. The wonderful thing is that you can make all the components ahead of time and put it together when you're ready to serve. I call it...the Breakfast Tostada (how original, huh? Maybe you can think of a better name. Naming is definitely not my specialty...but flavor is, yum!!)
Start with the tostada on the bottom. Mix together 1-2 tbsp. cream cheese with dill (I use 2 drops of dill essential oil, but you can also use fresh or dry dill; either way is delicious). Spread cream cheese mixture on top of tostada in a thin layer. Slice thin and layer cucumber, bell pepper and avocado. Next place a layer of lox and a slice or two of bacon. Poach an egg and gently lay it on top of the bacon. Finally, sprinkle either fresh or dry dill on top. Viola!! Grab a napkin and enjoy!!
The thing I love most about cooking is that you can take the above recipe and really make it whatever you want. When I don't have bell pepper, I leave it out. Don't like salmon? Don't worry, leave it out and you still have a wonderful, balanced breakfast. Have a crisp, crunchy veggie you absolutely love? Add it in. The crunch of the tostada with the cool crispness of the fresh veggies along with the soft texture of the warm egg bring together so many complimentary flavors and textures your mouth will be watering for more...although one is perfectly filling. Thus why we enjoy one every Saturday.
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