Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

If you've never had tostadas, then you're in for a treat. That is, if you like things that are crunchy, salty, and topped with eggs and avocados. It may seem like a lot of work for what is essentially a plate of breakfast nachos, but trust me—take the time to get each component of this dish right and you will have a bowl of beans soaking on your counter every Saturday night.

While I'm up on my high horse about soaking beans and making tostadas from scratch, you can get away with a can of black beans and store-bought tostadas. But let's be honest, when you wake up after a long night of questionable decisions, it's a good feeling to know that you're at least forward-thinking enough to have a good breakfast at the ready. And thankfully, you can make the beans and tostadas the day before, and hope that in the morning you have enough spunk left in you to fry some eggs and slice an avocado.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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