Egg-Topped Breakfast Nachos (Printable)

Layered tortilla chips with cheese, beans, veggies, and eggs, topped with avocado and sour cream.

# What You'll Need:

→ Base

01 - 7 oz tortilla chips

→ Vegetables

02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced

→ Protein

06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)

→ Cheese

07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# How-To Steps:

01 - Heat the oven to 400°F (200°C).
02 - Spread half of the tortilla chips evenly on a large, ovenproof platter or baking sheet. Distribute half of the black beans, diced onions, bell pepper, jalapeño slices, tomatoes, and shredded cheddar and Monterey Jack cheese over the chips.
03 - Repeat the layering process with the remaining tortilla chips, black beans, vegetables, and cheeses.
04 - Place the layered chips in the preheated oven and bake for 8 to 10 minutes until the cheese is completely melted and bubbling.
05 - While nachos bake, warm a nonstick skillet over medium heat with a small amount of oil or butter. Crack in the eggs and cook sunny-side up until the whites are firm and yolks remain runny, approximately 3 to 4 minutes. For firmer yolks, cover the skillet briefly.
06 - Remove baked chips from the oven. Gently place one cooked egg on each quarter of the nachos.
07 - Top with sour cream, avocado slices, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Tips:

01 -
  • It's breakfast that actually feels indulgent, like you're treating yourself before 10 AM.
  • The runny yolk becomes a sauce for everything, tying every layer together in one glorious bite.
  • Your guests will be shocked it took just 35 minutes to assemble something this impressive.
02 -
  • Seed your tomatoes or they'll turn your beautiful nachos into a soggy mess within minutes of coming out of the oven.
  • Don't slice avocado until the very last moment, or it'll oxidize and lose its bright appeal against the warm cheese.
03 -
  • Don't assemble these more than 10 minutes before baking, or the chips will start absorbing moisture and lose their crunch.
  • If your eggs are done before the nachos, slide them onto a warm plate and add them just before serving to keep them hot and yolks perfectly runny.
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