Breakfast Tostadas with Bacon, Potatoes, and Egg

This is one small world, people! I didn't really think we'd see ANYONE we knew in Vietnam, and now we've has not one, but TWO serendipitous encounters with people we know. What are the chances? The first happened a few weeks ago while we were at a tailor shop here in Hoi An. I heard a voice I recognized, turned around, and saw a face I recognized! It was a girl I went to high school with, and haven't seen in 10 years. Random? Yes. We were excited to show them a bit of Hoi An, and took them to our favorite banh mi restaurant! Small. World.

The second incident happened slightly less serendipitously: I saw a "headed to Hoi An!" status on Facebook from a friend from Bozeman. Um, let's meet up!? YES! WHAT ARE THE CHANCES!? Seriously, so much fun. I think we've convinced them to move into our guest room and stay longer in Hoi An. Success! It's fun to show off our cute little town! It's also fun to feel like this really is our town — we've had multiple moments in the last week alone that have made us really feel like we LIVE here. Unfortunately, that reality only lasts for another 10 days. BOO. I would seriously consider living here for more of a long-term arrangement, but first we need to see the rest of Vietnam and then head to Cambodia!

I don't anticipate having any more friendly run-ins for the rest of our trip {with the exception of one friend who lives in Cambodia}, but I certainly didn't anticipate these two — maybe there will be more! It's really nice to see a familiar face, despite the fact that we're not actually homesick. I've been having a hard time figuring out exactly what I'm feeling in regards to home: I'm BEYOND excited to go home for a long visit in September, but I'm in no way sick of being here. I guess I can just be content with loving both, right? I don't need to choose!

This feeling has also reminded me of our stated goal for this trip: being present, and living in the moment. It has been so easy to do here in Hoi An, since we don't have to plan anything more than a few hours in advance: we're not moving, we don't need to make hotel plans, driving plans, etc. in advance. I'm starting to feel that pang of uncertainty, though, as we approach our date to move on from Hoi An. Part of me just doesn't want to leave, despite wanting to see the rest of Vietnam, because life is easy here — and we're used to it. We settled into a routine so easily, and now I don't want to abandon it! I'm trying to stay present and enjoy the last 10 days here without obsessing about where we'll go next, and how we'll get there, and where we'll sleep, etc.

One of our routines here in Hoi An that I KNOW I'll miss is breakfast: Derek makes ridiculously delicious banana pancakes every morning, which we slather with mango and yogurt, enjoyed alongside Vietnamese coffee. It's pretty darn awesome, and reminds me that I am SUCH a breakfast person! It's a big difference from eating bowls of pho every morning! In honor of breakfast {and the fact that I actually had a BREAKFAST BURRITO yesterday!}, I present you with breakfast tostadas! These babies are basically your classic breakfast put into tostada-style. I had some leftover crispy tortillas from making some chorizo sweet potato tostadas, and thought some potato hash, bacon, and egg would go perfectly on them! And cheese, duh. Always cheese!

These could be easily customized to match your favorite breakfasts: add tomato, or salsa, poached instead of fried eggs, hashbrowns, breakfast sausage, AVOCADO, etc. This could be an entire series! Let me know if you have any more ideas!!

Breakfast Tostadas with Bacon, Potatoes, and Egg

• Author: by Mary
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 minutes
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 12 strips bacon
• 2-3 large potatoes {I used Russet}, cut into ½" cubes
• salt & pepper
• 8 small corn tortillas
• ⅔ cup shredded cheddar cheese
• 8 eggs
• hot sauce

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Instructions

1. In a heavy skillet over medium heat, cook the bacon until done to your liking. Remove, but leave the bacon fat in the pan.
2. Turn the heat to medium-high, and add the potatoes. Stir every few minutes, and turn the heat down to medium after the sides of the potatoes are browning. Cook for another 15 minutes, or until they are fork-tender. Season with salt and pepper as needed.
3. While the potatoes are cooking, preheat the oven to 400 F.
4. Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
5. Cook the eggs over-easy either in the potato pan (after the potatoes), or in a separate pan if you don't want to wait.
6. Layer the potatoes, bacon, and eggs on top of the cheesy tortillas. Top with salt and pepper as needed, hot sauce, and any other garnishes you want.

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