Description
A perfect recipe for breakfast, lunch, or dinner, and the soft egg brings everything together.
Ingredients
- 1 bag Your Favorite Nacho Chips, 11 Ounce Bag, Use As Many As Desired
- 1 cup Monterey Jack Cheese, Shredded
- ¼ cups Cheddar Cheese, Shredded
- 4 slices Bacon, Cooked And Crumbled
- 1 whole Small Shallot, Thinly Sliced
- ½ cups Black Beans, Cooked Or Canned
- ½ whole Jalapeno Pepper, Thinly Sliced
- 1 teaspoon Oil
- 1 whole Egg
- 1 pinch Salt To Taste
- 1 pinch Cracked Black Pepper, To Taste
Preparation
Preheat the oven to 375 F.
Onto a rimmed baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer of each. Yes, these are double layer nachos. Remember, I was hungry?
Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.
During this time, heat a non-stick skillet on medium heat. Add the oil and let this heat for a minute or two, then crack in the egg. I went sunny side up on this one as I wanted the yolk to be part of the action as well. I love a good sunny side up or over easy egg. Cook the egg until you reach your desired level of done and season with salt and pepper.
Once the egg is cooked, remove the nachos from the oven, and slide the egg on top. Now you are ready to serve.
These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans. When paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.
