Who says nachos can't be for breakfast? Not us, that's for sure! These breakfast nachos are layered with everyone's favourite filling breakfast item - eggs.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 1 bag of low salt tortilla chips (or you can make your own)
- 4 medium eggs
- 1 pinch Sea salt and black pepper
- 1 tbsp milk
- 12 tbsp homemade salsa (heaped)
- 400 g black beans, canned, drained
- 60 g mature cheddar, grated
- 2 avocados
- 2 tbsp chipotle en adobo
- 1 lime (juice only)
- 1 handful coriander (cilantro)
In a large bowl, crack in the eggs and add the salt, pepper and milk and whisk.
Heat a little butter in a pan on a gentle heat and add the eggs. Gently cook, stiring constantly for a couple of minutes until the eggs are scrambled. Set aside.
Put the tortilla chips in an ovenproof dish and then top with the cooked eggs, half the salsa and cheese and put in the oven at 190°C for around 10 minutes until the cheese melts.
Meanwhile, put the avocado flesh in a bowl with the chipotle, lime juice and coriander and mash until desired consistency. Spoon on top of cooked nachos with the rest of the salsa and serve.
Serving: 1portion | Calories: 403kcal | Carbohydrates: 38g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 549mg | Potassium: 1088mg | Fiber: 16g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 16.3mg | Calcium: 198mg | Iron: 3.8mg