For the perfect bottom layer of this stacked breakfast we need crispy tortillas.

You can either use store-bought tostadas or make them yourself.

There are two ways to achieve a crispy tortilla - pan fry them quickly in some oil or toast them in a 400F degree oven for 8-10 minutes.

To fry, add 1/2 cup of oil (avocado or olive oil) to a skillet and get the oil hot. Once the oil is hot, carefully add the tortillas to the skillet with tongs. Fry on each side on medium-high heat for 2 minutes or until crispy.

Transfer the fried tortillas to a paper-towel lined baking sheet or large plate and immediately (while they are still hot) sprinkle with a bit of salt.

If you prefer to use the oven, preheat your oven to 400F and add the tortillas to a baking sheet. Lightly oil each side of the tortillas then bake or "toast" at 400F for 4-5 minutes on each side or until crispy.

Once they come out of the oven immediately sprinkle over with a bit of salt.

Making homemade verions of this is optional and you can of course use store-bought salsa and guacamole but I prefer to make my own and it only takes a couple of minutes.

Wash and cut your tomato in half then take out all of the seeds. I recommend removing all of the seeds so that your salsa isn't watery.

Next, chop the tomato into a small dice and add to a bowl.

Peel and finely chop a quarter of a red onion, you want about a 1/4 cup of finely chopped red onion then add to the chopped tomatoes and 1/4 teaspoon of salt, stir and allow it to sit while you make the rest of the components.

To make the quick guacamole, cut the avocado lengthwise, take out the seed then scoop out the flesh and mash it with a fork.

Wash and chop the cilantro then add it to the mashed avocado along with the juice of 1/2 of a juicy lime. Stir and set aside.

Heat a skillet with 1 teaspoon of oil over medium-high then add your fresh or previously frozen and lightly thawed corn to the skillet.

Cook the corn stirring occasionally in the hot skillet until it is lightly browned and charred on the outside. Move the corn to a bowl.

Wash and finely chop your green onion or chives and cilantro then set aside.

Using the same skillet, add a bit more oil (about 2 teaspoons) then carefully crack in your eggs and cook them on medium-low heat for 7-10 minutes or until the whites are fully cooked and the yolk is still a bit jiggly.

Start with two crispy tostadas then top with a bit of the guacamole, salsa, corn then top with the egg, a sprinkle of salt, the chopped green onion or chives, cilantro and a bit of feta cheese or cotija cheese.