Scrambled Egg Breakfast Tostadas with Caramelized Onions and Herbed Goat Cheese
8 corn tortillas, fried in canola oil until slightly crispy, then salted (see note)
Herbed goat cheese:
4 ounces goat cheese (about 1/2 cup)
1/2 tablespoon minced fresh herbs (I used thyme, rosemary and chives)
Caramelized onions:
2 cups thinly sliced red onion
1 cup thinly sliced red bell pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Scrambled eggs:
4 eggs
1/2 cup diced tomato
1/4 cup grated gruyere cheese
1/4 cup heavy cream
1/4 teaspoon red pepper flakes
salt and pepper, to taste
2 tablespoons unsalted butter
chopped herbs and red pepper flakes, to garnish (optional)
In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper. Turn heat on low and let mixture caramelize for 1 hour, stirring occasionally. Remove from heat and reserve. (This can be done the day before. Refrigerate and reheat when needed.)
