Egg Tostadas 3 Ways

• 6 6 small corn tortillas, white or yellow
• 15 ml 1 tbsp olive oil
• salt

Korean

• 1 1 small avocado, mashed
• 30 ml 2 tbsp store-bought kimchi
• 5 ml 1 tsp olive oil
• 2 2 eggs
• 5 ml 1 tsp each soy sauce and sesame oil
• 15 ml 1 tbsp sliced green onion
• pepper to taste

Tex-Mex

• 60 ml 1/4 cup canned refried beans
• 60 ml 1/4 cup shredded romaine lettuce
• 5 ml 1 tsp olive oil
• 2 2 eggs
• 15 ml 1 tbsp charred corn kernels
• 15 ml 1 tbsp diced pickle
• 15 ml 1 tbsp crumbled feta cheese
• hot sauce
• salt and pepper to taste

Italian

• 60 ml 1/4 cup burrata cheese filling or chopped burrata cheese
• 5 ml 1 tbsp olive oil
• 2 2 eggs
• 60 ml 1/4 cup store-bought pico de gallo or bruschetta topping
• 10 ml 2 tsp balsamic glaze
• 8 8 fresh basil leaves
• salt and pepper to taste