I love breakfast! It’s probably my favorite meal of the day, unfortunately, I also love sleep so I don’t get a chance to make very creative breakfasts before work on the weekdays. In fact most of the time I just eat oatmeal at my desk. So when I get the chance I love to make big lumberjack breakfasts or experimenting with new breakfast concepts like these breakfast nachos.
I actually created these for dinner one night when I was feeling lazy and wanted something relatively easy and I happened to be craving fried eggs. How did that lead me to nachos? Well as I was staring at the open fridge doors, I saw corn tortillas, cheese, salsa, and cooked bacon. I also happened to have seen nachos on Pinterest on my bus ride home so I was already thinking nachos. So I figured, why not? – let’s have eggs on top of our nachos and make breakfast nachos! After all, I love putting eggs on top of my stuffed hasbrowns because they create a nice sauce – how would they go on top of nachos? Turns out they were pretty darn tasty.
I baked my own tortilla chips, but if you happen to have a bag lying around go ahead and skip that step.
Here’s what you need:
Start by getting the tortillas going. Brush both sides lightly with olive oil.
Stack up the tortillas and cut into six wedges.
Lay them out on a parchment lined baking sheet in a single layer.
Bake at 350 for about 10 minutes until crisp and golden around the edges.
Now pile them up on the same baking sheet – that’s right we’re going to be topping and baking them again.
Go ahead and start topping the nachos. Spoon on salsa, then sprinkle on the cheese and bacon.
Bake at 400 for about 3-5 minutes until the cheese is melted.
While the nachos are in the oven – fry up a couple eggs. I made mine over-easy. You really want the runny yoke – so sunny side up or poached would work too.
Once the eggs are ready, top the nachos with some chopped avocado, the eggs, and chopped cilantro.
Make sure to break the yoke with your chips to create a nice gooey sauce over the nachos and Enjoy!
- 5-6 corn tortillas
- olive oil
- ¼ c salsa verde
- 2 slices bacon, cooked & crumbled
- ½ c shredded cheese
- ½ avocado, diced
- 2 fried eggs
- handful cilantro, chopped
- Preheat the oven to 350 degrees and line a baking sheet with parchment.
- Brush each side of the tortillas lightly with olive oil. Stack the tortillas and cut them into sixths. Spread into a single layer on the parchment. Bake for about 10 minutes until crisp and lightly brown on the edges.
- Turn the oven up to 400 degrees.
- Push the chips together. Spoon on the salsa verde and then sprinkle with cheese and bacon. Bake for an additional 3-5 minutes until cheese is melted.
- While the nachos are baking, cook the eggs as desired.
- Top the nachos with diced avocado, eggs, and cilantro.
- Break the yolk with the first chip to create a sauce for the nachos.
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