Breakfast Nachos {recipe} – Winspiration

breakfast nachos
We have this “thing” for nachos. And by “thing,” we mean a barely legal, borderline lethal obsession with a plate of tortilla chis smothered with melted cheese.

But don’t think that Jen’s proclamation of “nachos!” on Breakstone’s Sour Cream’s facebook wall swayed us in any way when we chose the randomly drawn fan in our giveaway. It was totally by chance. A co-inky-dink. No, of course it wasn’t the fact that her favorite dish with sour cream is “nachos.”

Because if that were the case, we’d have to give at least 10 people gift cards. Maybe 15. We didn’t count.

Yes, we finally picked the recipient of the second gift card provided by our sponsor Breakstone’s Sour Cream!

And after picking Jen, we were inspired (winspired!) to actually make nachos. Our nachos are always the same every time — a pile of tortilla chips with heaps of whatever beans we have in the cabinet, smothered with cheese, then pinned down under the the triple weight of gorgeous guacamole, pico de gallo, and of course sour cream. This time, though, we threw a couple of fried eggs on top so that we could eat this naughty mess of awesomeness for breakfast. We can’t tell you what a runny yolk does to a plate of nachos that’s already hot and bothered under a blanket of melted cheese.

Hopefully, the eggs also made the Coronas and Bloody Marias legit for breakfast, too.
Breakfast Nachos

Breakfast Nachos

Ingredients

tortilla chips
black beans or refried beans
shredded Jack cheese
guacamole
pico de gallo or other salsa
sour cream
sliced black olives
sliced jalapenos
(optional: chopped fresh cilantro)
2 large eggs, over easy

Directions

Turn on broiler in oven to high.

On an ovenproof baking sheet, spread out a layer of tortilla chips. Add black beans, pinto beans, or 2-4 tablespoon dollops of refried beans on top of chips. Cover beans and chips with shredded cheese.

Place sheet under broiler, about 6-8 inches from the heat. Watch carefully, and remove once the cheese has completely melted. It’s okay if the chips get toasted on the tips. Ours took about 4 minutes.

While the chips and cheese are broiling, cook the eggs. (Or, you can cook them just before, so you’re not worrying about the tight timing of the eggs with melting the cheese in the oven.) Remove the baking sheet from the oven and place the fried eggs on top of the cheese.

Add guacamole, pico de gallo and sour cream. Sprinkle with sliced black olives, jalapenos (and cilantro if you want to taint your plate of nachos with that stuff).

by Sarah J. Gim on May 30, 2011 · 5 comments

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