STP: Greek-Style Breakfast Tostada

Check out what I made on The Drew Barrymore Show

January 27, 2025

Hey everyone!

Last week was an exciting one! If you missed it, I had an incredible time cooking with the lovely Drew Barrymore on The Drew Barrymore Show in New York. A huge thank you to Drew and her wonderful team for making it such a fun experience—her show is always a blast.

We started things off with my 5-Minute Greek Breakfast Tostadas, then moved on to dinner with one of my all-time favorites—Bistro Hanger Steak with Caramelized Shallots and Lemon-Parsley Gremolata. You’ll see in the video that cooking delicious meals like these is a breeze when everything’s prepped and ready to go.

This week, it’s all about those Greek Breakfast Tostadas—one of Drew’s new personal favorites! You can watch the segment below and pick up a few of my pro tips while you're at it. Stay tuned for the Bistro Hanger Steak in a future newsletter.

Greek Breakfast Tostadas

INGREDIENTS

Yield: 4 servings

  • ¾ cup diced Persian cucumbers

  • 1 large avocado, cubed

  • ¼ cup small diced red onion

  • 3 tbsp extra virgin olive oil

  • ½ cup minced parsley

  • ¼ cup chopped dill, plus more for garnish

  • 2 tablespoons olive oil, plus more for frying

  • 1 lemon, juiced

  • ½ cup feta cheese, crumbled

  • 2 radishes, thinly sliced

  • 4 corn tortillas

  • 1-2 tablespoons butter

  • 6 large eggs

  • Kosher salt, to taste

  • Fresh cracked black pepper, to taste

INSTRUCTIONS

  1. In a medium-sized mixing bowl, combine the cucumber, avocado, onion, parsley, dill, olive oil and lemon juice. Season with salt and pepper to taste. Set aside.

  2. Add enough olive oil to an 8 or 10-inch nonstick stainless-steel skillet so the oil is about ½-inch deep. Heat over medium-high heat until the oil is shimmering. Fry the tortillas until crispy, turning once. This will take around 1 minute per side. Drain the tortillas on paper towels. Season with salt on both sides as soon as they come out of the skillet and are still hot.

  3. In a medium bowl, crack the eggs and season with salt and pepper.

  4. Get rid of the excess oil, and in the same pan, heat the butter over medium heat and add the eggs. Scramble, stirring often, for about 4 minutes or until cooked and soft. 

  5. Divide the eggs evenly among the fried tortillas. Divide the cucumber-avocado salsa on top of the eggs, followed by the radishes, feta, and dill sprigs to garnish. 

Pro Tips

  • Set out all listed ingredients and equipment before you begin.

  • It’s important to salt the tortillas as soon as they are out of the oil; that way, the salt sticks and they are well-seasoned.

  • Keep slowly stirring the eggs with your spatula the entire time they are in the pan, which allows them to cook to a soft scrambled consistency.

Equipment Used

  • Medium mixing bowls

  • 8 or 10-inch nonstick skillet

  • Spatula

  • Cutting board

  • Chef’s knife

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