breakfast tostadas with squash seed crema

breakfast tostadas with squash seed crema
  • Squash seed crema
  • 1/4 cup toasted butternut squash seeds (see sidebar)
  • Zest and juice from 1/2 lime
  • 1 cup sour cream
  • 1/2 bunch curly kale (about 4 stalks), stemmed, washed, and cut into shreds
  • 2 tablespoons extra virgin olive oil, divided, plus extra as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 15-ounce can black beans, drained and rinsed
  • 1-2 tablespoons unsalted butter
  • 6 large eggs 
  • 1 1/2 cups roasted butternut squash purée, at room temperature 
  • 6 small corn tortillas, toasted or fried (see cook’s note)
  • Minced fresh cilantro, for serving
  • Crumbled cotija, queso fresco, or cheddar cheese, for serving
  • Hot sauce (we love Horseshoe Brand), for serving
  • Limes, for serving
  1. In a food processor, add toasted seeds and purée until finely ground. Add lime zest and juice and sour cream and pulse until well combined. Set aside, or cover with plastic wrap and refrigerate until ready to serve (mixture will thicken as it chills).
  2. In a large bowl, add kale, 1 tablespoon oil, and a pinch of salt. Using your hands, massage olive oil into kale, until kale is softened. Add a pinch of pepper and black beans and toss to combine. Set aside.
  3. Place a large nonstick pan over medium heat and add remaining 1 tablespoon oil and 1 tablespoon butter. When melted, fry eggs until desired doneness, 2-5 minutes, working in batches if needed.
  4. To assemble tostadas, add about 1/4 cup of puréed butternut squash to each tostada, spreading it around into an even layer. Top each with an egg, and some kale and black bean mixture. Add cilantro, cheese, and a drizzle of crema, and serve with hot sauce and fresh limes.

Makes 6.

cook’s note: You can toast or fry the tortillas any way you like. To fry, add about an inch of vegetable oil to a large, heavy-bottomed pan and place over medium heat, until about 350°F. Add tortillas, one at a time, and fry until golden brown and crispy, 1-2 minutes. Using a pair of tongs, transfer to a paper towel-lined plate and continue with remaining tortillas. If you just want them toasted and not fried, you can hold them with tongs, one at a time, over the flame of a gas stove, charring slightly. They won’t be as crunchy, just slightly toasted.