What is it about breakfast foods for dinner that makes it taste so much better? Omelets, hashes, scrambles, pancakes, french toast or these Steak and Egg Tostadas. I love it all and breakfast for dinner is a regular occurrence in the little red kitchen. When it’s for the two of us, I will really do up a nice meal but I also love just scrambling some eggs, tossing in a little cheese and calling it dinner.
I’m not the only person who happens to love breakfast for dinner, so do many of the #SundaySupper contributors and we have an amazing lineup of recipes today. Speaking of today, if you follow me on twitter or instagram you may have noticed that I’ve been at the fabulous Food and Wine Conference all weekend! I’m so thrilled to finally meet all of my wonderful #SundaySupper friends in person.
For now though, back to the important things. Steak and Eggs. A few weeks ago I made some steak and egg sandwiches for brunch. Yum-O. I was going to recreate it today but it’s so hot out and didn’t want the heaviness of a big sandwich. Instead, I opened faced this classic combination and put a mexican spin on it! Go ahead and put any additional add-ins you love on top. Want some cheese, beans or hot sauce? Go for it? Prefer your egg scrambled, over-easy or poached? Cook them the way you like! Consider my recipe a base and customize as you go.
- 1lb hanger or skirt steak
- 1 teaspoon cumin powder
- 6 4inch corn tortillas
- vegetable oil
- 6 large eggs
- 1 large avocado
- ¼ cup sour cream
- 1 lime
- 2 tomatoes on the vine, seeds removed, diced
- salt and pepper
- Bring your steak to room temperature, season generously with salt and pepper and 1 teaspoon cumin powder, let sit for 5 minutes and pat dry with paper towels.
- Cook the steak according to your internal temperature preference and let sit cover with foil for 5-10 minutes before thinly slicing against the grain.
- In a small frying pan, fill with enough vegetable oil to cover the bottom. Turn the heat to medium and heat the oil until it begins to shimmer. Add the first tortilla (if the oil bubbles around the tortilla it is hot enough, if it doesn’t let it heat a little longer) and fry about 2 minutes per side or until the tortilla is medium golden brown and crisp. Remove and drain on paper towels. Season with kosher salt.
- In a small bowl, mash the avocado with ¼ teaspoon kosher salt and juice from ½ lime.
- In a small bowl, whisk together the sour cream and remaining lime juice.
- Cook the eggs according to your preference.
- Place the tostada on a place and spread some of the mashed avocado on the bottom. Top with a few slices of steak, and then the fried egg. Finish with chopped tomatoes and a drizzle of lime sour cream.
I know I’m inspired from this great list of breakfast for dinner, I hope you get some great ideas too!
We bring you…Breakfast for Dinner!
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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