Mexican Breakfast Tostadas with Avocado & Egg

Preheat a large pan (at least 20 cm) over medium heat. Toast the corn tortillas in the dry pan for approx. 30–60 seconds per side until lightly crispy. Arrange the finished tortillas on plates.

Add the rapeseed oil to the pan and prepare the fried eggs: Carefully crack the eggs, place them in the pan, season with salt and pepper, and fry over low to medium heat for approx. 6–8 minutes until the egg whites are set but the yolks are still slightly runny. Remove the pan from the heat, but let the eggs rest in it for a short while.

Meanwhile, prepare the remaining ingredients: Halve the avocado, remove the pit, scoop the flesh from the skin, and cut into thin slices. Finely chop the iceberg lettuce. Dice the tomato into small cubes and place in a bowl. Crumble the feta cheese into the tomato and season the mixture with a little salt and pepper.