Egg Tostada with Fennel, Radishes, and Yogurt

This is a fresh and light take on a breakfast tostada, which I make often for a midday snack. You can use corn or gluten-free flour tortillas, but make sure they are large enough so that an egg, once cracked, stays on. The egg gets a bit messy, but I love that—part of the yolk runny, part cooked. If you don’t have fennel on hand, simply serve the tostada with avocado or any greens you have. It’s also wonderful topped with sautéed mushrooms. MAKES 4 SERVINGS

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Step 1

1 Make the salad first. In a large bowl, zest the orange, then cut it in half and squeeze 2 teaspoons of juice. Whisk in the mustard, salt, and pepper, and then 3 teaspoons of the olive oil. Toss in the fennel, radishes, bitter greens, and dill. Set aside.

Step 2

2 Heat a sauté pan over medium heat and add ½ teaspoon of the remaining olive oil. Place one tortilla at a time in the pan and cook until golden brown, about 30 seconds. Flip the tortilla and immediately crack an egg on top. The heat of the tortilla will begin to cook the egg white. Continue cooking for 1 minute. Flip the tortilla over one more time to finish cooking the egg, about 30 seconds. Slide onto a plate. Repeat with the remaining tortillas and eggs.

Step 3

3 Top each hot tostada with 1 tablespoon of the yogurt and a quarter of the fennel salad. Serve immediately.