A Southwestern take on eggs and toast, these sheet pan breakfast tostadas are a step away from ordinary, with crunchy corn tortillas, sharp cheddar cheese, eggs, and brilliant salsa verde.
Prepare desired toppings and have them ready for serving (see note).
Place oven rack about 12 inches from broiler. Preheat oven broiler. Prepare rimmed baking sheet by lining with parchment paper for easy cleanup.
Arrange tortillas on baking sheet. Spread each tortilla with ¼ cup cheese, forming a slight well in the center with the cheese.
Carefully top each one with an egg in the well of cheese. I broke each egg into a small cup and then slid it onto the tortilla.
Broil on middle rack until eggs are cooked to your liking, about 8 to 10 minutes for a runny yolk.
Top tostadas with salsa verde and desired toppings. Serve immediately.
Notes
Topping ideas: julienned radishes, cubed avocado, diced tomatoes, fresh cilantro, and delicious salsa verde. You may want to have additional salsa verde to pass.
Instead of cheddar, you can substitute another cheese of your choice.