Egg tostada adds Latin touch to Easter

Associated Press

Baked egg dishes are a staple of Easter brunch menus, but in these flavor-happy times something a little different is called for.

Chef Anthony Lamas of Jicama Grill, in Louisville, Ky., is known for Nuevo Latino cuisine that derives from his heritage, and he thought up this tostada bake for a tapas-style Easter brunch.

Lamas, American-born to a Mexican mother and Puerto Rican father, spent his childhood cooking alongside his grandparents, working at his uncle's and grandfather's restaurant, and feasting on what he calls his mother's "wonderful" cooking.

In this recipe, he says, "The melted cheese on top of fried tortillas reminds me of my mom's home cooking, and the chorizo and egg gives the dish an unexpected twist."

Chopped avocados and your favorite salsa would be ideal extras to serve with the tostadas.

Cheddar, Chorizo and Egg Tostadas

• 6 ounces chorizo sausage (see note)
• 6 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon butter
• 6 prepared tostada shells (see note)
• 2 cups (8 ounces) shredded cheddar cheese
• 1 medium tomato, diced
• 1/3 cup chopped fresh cilantro

Heat oven to 375 F.

Remove chorizo from casing and cook in large nonstick skillet over medium heat 4 to 5 minutes, breaking up meat with a fork. Remove from skillet and set aside.

Combine eggs, salt, pepper and 1 tablespoon water. In same skillet, heat butter over medium heat. Add egg mixture and cook until scrambled.

Place tostadas on a large baking sheet. Divide scrambled eggs among tostadas. Spoon chorizo over eggs. Sprinkle with cheese, tomatoes and cilantro. Bake until cheese is melted, about 5 to 8 minutes.

Makes 6 servings.

Note: Chorizo is a Spanish or Mexican pork sausage, available in many supermarkets or Latin grocery stores. Tostadas, crisp corn tortillas, are readily available in the Latin section of the supermarket. To make your own, heat a small amount of vegetable oil in a skillet until hot. Fry fresh corn tortillas until crisp. Drain on paper towel.