We had a bunch of leftover pico and chopped avocados from the night before and thought why not.
Scrambled Egg Tostadas
- 4 eggs beaten with 1/4 cup buttermilk
- 2 cayenne peppers chopped fine
- 1 clove garlic minced
- 1/2 cup pico de galo mixed with 1 chopped avocado
- Tostada shells
Fry cayenne and garlic in oil for about 1 minute. Add eggs and scramble. Season with salt and pepper. Spoon eggs over tostada shells and top with pico mixture. Serve with hot sauce and margaritas.