Breakfast Tostadas With Weed
Crunchy, Crispy Tostadas with Cannabis Oil, Eggs, and Latin-inspired Toppings
Cost: 20 +/-
Equipment
- Cookie Sheet
- Skillet
- Bowl
- Spatula
- Whisk
- Cheese Grater
- Parchment Paper
Ingredients
- 1/4 cup Cannabis Oil
- 2 Plum tomatoes finely chopped
- 2 Jalapenos finely chopped
- 1 White onion finely chopped
- 12 eggs lightly beaten
- 1 pinch salt & pepper - each
- 1/4 cup fresh cilantro save a little for garnish
- 1 1/2 cup refried black beans 1/2
- 1-2 cups Pepper Jack Cheese grated/shredded
- 1 cup sour cream to garnish at the end
- 1 cup guacamole to garnish at the end
Instructions
- Preheat the broiler. Line a baking sheet with parchment paper.
- In a large skillet, heat the cannabis oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown. Season with salt and pepper,
- Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, about 10 minutes. Then, remove the pan from the heat and stir in the cilantro.
- Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total. You can brush these with a little leftover cannabis oil if you like.
- Spread 3 tablespoons of the beans evenly over each tostada. Pile the scrambled eggs on top of the beans, then sprinkle evenly with the grated pepper Jack cheese. Broil until the cheese is just melted, 1–2 minutes.
- Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.