Created by Julie Van Rosendaal
Heat about half an inch of oil in a heavy skillet or deep pot set over medium-high heat. When it’s hot, but not smoking, fry 4 tortillas—one at a time—until golden and crisp. Transfer to a paper towel-lined plate and season with salt.
Spread each tostada with refried beans and top with an egg, avocado, feta, salsa and green onion.