I like the Charras brand tostada shells for this recipe. I have also used precooked taco shells (they may need to be cripsed in the oven.) I have tried tortilla chips and have not liked the results.

Break the tostada shells into a coarse meal using a rolling pin or your hands. In a medium bowl, scramble the egg. Preheat a skillet with a small amount of oil. When the skillet is hot, quickly mix together the crumbs and the egg, and spoon the batter into the skillet to form small cakes (three or four for this recipe.) When the bottom side is lightly browned, turn the cakes and cook the other side. Top the cooked egg cakes with sour cream and seasoned salt.

8/5/2003, C. Fehrenbach