5-Minute Breakfast: Chili Crunch Egg Tostadas

Servings: 1

• 1 Corn Tortilla
• 1 tbsp. Olive Oil
• 1 tbsp. Lee Kum Kee Chili Crunch Oil
• 1 Egg
• 1 tbsp. Shredded Mexican Cheese
• Avocado, sliced, for garnish
• Cotija Cheese, for garnish
• Pickled Onions, for garnish
• Fresh Cilantro, for garnish

1. Add the olive oil to a skillet over medium high heat to warm up for 1 minute. Add the corn tortilla and fry for 1-2 minutes on each side, until crispy and golden.
2. Remove the tortilla and reduce heat to medium. Add Lee Kum Kee’s Chili Crunch Oil, then crack the egg directly on top.
3. Add the shredded cheese along the edges of the egg.
4. Cover with a lid to cook until desired doneness.
5. Add the chili crunch egg to the crispy tortilla and garnish with your favorite toppings to enjoy!