When my brain isn’t on cruise control with my work during the week, it’s usually dreaming up all kinds of recipes that I’m dying to squeeze into the two days between TGIF and ughit’sMondayagain.
So by the time each weekend rolls around, I usually have some pretty lofty plans for breakfasts. Most of which, of course, don’t work out since I’m so exhausted from the week that I’ve really only got enough energy left to muster up some scones from the freezer.
And a mug of coffee.
A big mug.
These breakfast nachos with poached eggs though? This breakfast was totally on point: easy and completely satisfying.
Because you know why? They’re nachos with poached eggs. That’s right!!
Poached eggs on top of crispy tortilla chips, a layer of my favorite salsa, melted cheddar, fresh avocado, a sprinkle of cilantro, and a spritz of lime juice. This breakfast nachos recipe is sort of like heuvos rancheros but without that sometimes lackluster corn tortilla as the bottom layer that tends to get all soggy.
Will Other Kinds of Eggs Work?
Sure! You could easily fry the eggs and add some extra toppings like leftover pulled pork or chili, black beans, queso dip, Monterey jack or pepper jack cheese, pickled or fresh jalapeños, different salsa flavors, enchilada sauce, or sriracha.
And that would be totally up to you but I truly loved these runny egg nachos as they were.
You could also bake the eggs right into the nachos, similar to the technique I used to make shakshuka. I’d suggest you bake the nachos with the salsa and cheese in the oven for a couple of minutes at 450° F instead of using the broiler. Then nestle the raw eggs into little pockets in the nachos and then bake until the egg whites are cooked through. This should just take a few minutes.
Those runny poached eggs being soaked up with salsa-laden chips were right up my alley and since I always have these basic pantry ingredients in the house, I can see this breakfast happening way more often in the future.
How’s that for something to look forward to on the weekends?
- 1 bag (16oz) tortilla chips
- 12 oz salsa (see my recommendations in Notes below)
- 6 oz cheddar, Monterey jack, or pepper jack cheese, shredded
- 2 avocados, diced
- 4 to 8 poached eggs
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Preheat broiler and position the top rack in the second from the top position.
- Spread the tortilla chips out on a large baking sheet. Dollop the salsa over the chips and sprinkle the cheese over the top. Place the baking sheet under the broiler for a few minutes - just until the cheese is melted.
- Toss some avocado over the hot nachos, add the poached eggs to the top, sprinkle with cilantro, and squeeze some of the lime wedges. Serve family-style with extra lime wedges on the side.
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