A hearty and flavorful take on nachos, perfect for a brunch or late breakfast, with scrambled eggs, melted cheese, and a fresh avocado salsa.
Ingredients
- 2 large tomatoes
- 1 medium avocado
- 3 tbsp red, yellow, or white onion
- 1 large handful fresh cilantro
- 3 tbsp sliced pickled jalapeños (or 1 whole)
- 2 tbsp lime juice
- 1/2 tsp kosher salt
- 6 large eggs
- 1 tbsp unsalted butter
- 170 g tortilla chips
- 110 g coarsely grated sharp cheddar cheese
- 110 g coarsely grated Monterey Jack cheese
- 120 g sour cream
Method
- Position the oven rack 15 cm from the broiler element and turn the broiler to high.
- Prepare the tomato and avocado salsa according to the prepared component recipe. Let it rest.
- Prepare the scrambled eggs according to the prepared component recipe. Set aside.
- Arrange the tortilla chips in an even layer on a baking sheet. Sprinkle evenly with half of the cheddar and half of the Monterey Jack.
- Distribute the scrambled eggs over the cheese layer, then sprinkle with the remaining cheese.
- Broil until the cheese is melted, about 2 minutes (watch carefully as broilers vary).
- Top the nachos with the tomato and avocado salsa and dollop sour cream on top. Serve immediately.
Nutrition
Per serving
- Energy
- 446.7 kcal
- Protein
- 18.31 g
- Carbohydrate
- 20.22 g
- Fat
- 32.35 g
- Fibre
- 2.24 g
- Calcium
- 155.65 mg
- Iron
- 0.46 mg
- Magnesium
- 29.29 mg