This crispy low carb tostada is loaded with smashed avocado and a fried egg! It's a simple, delicious, and healthy low carb brunch or lunch!

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Have you tried making a tostada? If you have found some low carb tortillas that you like, then they are super easy to make. I've made low carb chicken tostadas before, but it was a while ago and I wanted a more "brunchy" feel to this version.

So I smashed some avocado onto a crispy tortilla (almost like a Mexican avocado toast at this point!), and then topped it with a fried egg - although a poached egg would work well too! Oh, and a few hot red pepper flakes, but you can of course omit these if you don't want the heat.

I've written the recipe for just one person - but it's easy to make this for more people if you need to. Just adjust the size of the skillet to accommodate however many eggs you need.

How to Make a Fried Egg and Avocado Low Carb Tostada

Preheat the broiler and place the tortilla onto a baking sheet. Broil on both sides until crispy. Mash the avocado onto the tortilla using the back of a fork (I used half an avocado because I needed to use it up, but if you wanted to cram a whole one onto the tortilla then it really won't affect the net carb count too much. Season with salt and pepper.

Fry the egg to your preferred style - I'm a sunny side up kind of girl, so I added some olive oil to a non-stick skillet and used an egg mold to keep the egg in shape. I cooked it, covered, over a medium heat.

The steam that stays in the pan helps cook the egg evenly - which meant cooked (but still soft) egg whites, and a runny yolk - perfect!

When the egg is done, slide it onto the tostada. Garnish with more black pepper and red pepper flakes.

This meal comes together in just a few minutes, especially if you multitask and prepare the tortilla and avocado while the egg is cooking!

📖 Recipe

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