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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees . Using 1/2 tbsp. of the oil, brush both sides of the tortillas. Cut in half, then cut crosswise into 1/4-inch strips. Arrange on a rimmed baking sheet in a single layer and bake until golden brown and crispy, about 10 minutes.

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  • In a medium bowl, whisk 2 tbsp. oil and 2 tbsp. lime juice. Toss with the beans and avocado.

  • In a large bowl, toss the lettuce, scallions and cheese. Add the bean-avocado mixture and toss gently to combine. Divide among bowls.

  • In a large skillet, heat the remaining 1/2 tbsp. oil over medium. Crack the eggs into the skillet, season with salt and pepper and cook until the whites are just set but the yolks are still runny, about 5 minutes.

  • Top each salad with tortilla strips and an egg. Spoon 1/4 cup pico de gallo over each portion and serve with the lime wedges.

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