Breakfast Tostada Stack


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


4 servings


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
  1. Shallow or deep fry the tortilla until crisp.
  2. Scramble the eggs with the ricotta cheese and season.
  3. 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.
  4. Eat while tortillas are crisp.