Breakfast Nachos

Breakfast nachos...why didn't I think of this sooner! It's huevos rancheros with crisp chips on the side instead of buried beneath all of the goodies.

And it's amazingly delicious!

Unlike true nachos, these are not smothered in cheese but definitely heavy on the protein side, with both refried beans and scrambled eggs. The sprinkling of grated cheese is more for texture than heavy nacho-ness, but it brings the dish together. The only ingredient I probably would have added, but didn't have it on hand, would be pickled jalapeno slices. Oh well, guess I'll have to make it again!

Make sure the chips you use are the best. Here in California we are lucky enough to be able to buy Have'a Chips which are made with soy sauce and lime juice and are outta this world good! It makes a difference, so don't skimp on the chips!

Breakfast Nachos
(serves 2)

4 oz tortillas chips
1/2 cup refried beans
2 medium russet potatoes, diced
3 eggs, whipped
1 teaspoon milk
2 tablespoons minced onion
2 cloves garlic, minced
1/2 cup grated cheese
olive oil
salsa
1 avocado

Heat a skillet over low heat for 5 minutes. Add olive oil to coat the bottom and add potatoes. Cook over low heat until browned, tossing to brown on all sides. Meanwhile, heat refried beans in either a skillet with some oil or a microwave.

In bowl with whipped eggs, add milk and whip to incorporate. In a separate frying pan, saute onion and garlic in olive oil until browning. Add eggs and cook until done to desired texture.

Spoon potatoes out into two portions on two separate plates. Top with beans, eggs and cheese. Slice avocado on top and serve with chips, salsa, sour cream, hot sauce or whatever condiments you desire.

Hugs!

Recipes currently inspiring me:

Pasta with Lemon Basil and Olive Pesto at ECurry!
How to Host and Indoor Clam Bake at Amateur Gourmet
Strawberry Vanilla Bean Buttermilk Cake at Eats Well With Others