Fare With A Flair: Leftover steak makes tasty breakfast tostada

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Breakfast can be one of the most challenging meals of the day. It’s also a meal that you don’t often look for leftovers to work with.

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But a leftover protein, like steak, can be the basis of a delicious weekend breakfast.

The following recipe for steak tostadas came about when I had a small piece of steak in the fridge from a meal the night before.

It wasn’t enough for lunch, but just right for breakfast for two.

This recipe also includes salsa and eggs, two things I always have on hand. You can substitute cooked chicken or pork for the steak and change up the eggs by scrambling them instead.

Put your favourite hot sauce on the table to accompany the tostadas and it’s a delicious start to the day.

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Steak Tostadas

(Serves 2)

2 tsp (10 ml) vegetable oil

2 corn tortillas

4 oz. (115 g) leftover steak, sliced

4 tbsp (50 ml) salsa

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2 tsp (10 ml) butter

2 large eggs

Salt and pepper

1/2 avocado, pitted, peeled and sliced

2 sprigs cilantro

A few grape tomatoes, halved

Directions:

1. Heat oil in medium skillet on medium-high heat.

2. Fry tortillas in oil for about 30 seconds each side. Place on a plate.

3. Gently warm steak in the pan with salsa. Divide between the two tortillas.

4. Melt butter in skillet and fry eggs for about a minute a side, or until done to your liking.

5. Carefully remove eggs and place atop tortillas.

6. Season with salt and pepper.

7. Divide avocado pieces on top, garnish with cilantro and tomatoes.