I swear it was Friday, and then I woke up this morning and it was Monday. I don’t know how that happens so quickly, but I don’t like it.
Anywho – Mike has been on a streak lately of demanding to be taken to new places to eat. Pressure is on me to choose something awesome every time. One day we hit the Linden Hills neighborhood, and a new place had just opened May 1st – The Harriet Brasserie we had no idea what we were in for, but we figured we’d give it a try. Come to find out it was only their second day of service! We started with the cheese plate, which was amazing. Then, I ordered the toastadas, Mike ordered something equally amazing, which I can’t remember the name of right now.
We talked about the meal for a few days, so when I was struggling to come up with something awesome for Sunday brunch, this immediately came to mind. Mike was very happy with my fake out version – but you should all really try the real deal too! (Supporting local businesses is ALWAYS a good thing)
If you follow me on Instagram – you saw this:
Yield: 2 toastadas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
4 corn tortillas
1/2 cup of refried beans
1 small roma tomato, minced
1 jalapeno, minced
1/4 cup of red onion minced
1/3 cup cilantro, minced
2 fried eggs
1/4 cup queso fresco - we ended up using shredded cheese, because I spaced at the grocery store and didn't get queso fresco!
I topped mine with lime juice and fresh cracked pepper - Mike did not! Either way - so good!!
First things first - you want to make those corn tortillas crunchy. Set the oven to 350, and drizzle with a little bit of olive oil on each side. Place on a baking sheet and bake until crispy - about 20 minutes. Don't over bake them (make them too brown) you want them to be flaky, but not impossible to cut through.
While those are baking, mince your jalapeno, red onion and roma tomato. Place in a small skillet with about a teaspoon of olive oil, and a teaspoon of salt. Cook on medium heat until the onion is translucent - about 5 minutes. Set aside.
Frying an egg was the part I was nervous about - I have never been that good with eggs. I think the trick is that the skillet has to already be hot before cracking the egg. Heat to medium high heat, add pam or olive oil or butter and then crack the egg. Cook until the bottom is completely white and with a spatula slide it under and then flip the egg over. I wanted a runny yolk - so I didn't cook it for long once it was flipped over.
On each plate I placed a small handful of lettuce. Then one corn tortilla, spread the refried beans on the top of that tortilla, then place the second tortilla on top. Sprinkle the jalapeno and tomato mixture on top. Then sprinkle the minced cilantro, add the fried egg on top - then add the sliced avocado, and cheese.