We took classic cheesy nachos and gave them a breakfast vibe with scrambled eggs and then took them to the next level with satisfying add-ins including beans and creamy avocado. This is a perfect dinner to share around the table where a bit of mess is to be celebrated. You can also serve it with your favourite salsa.
Low and slow
The key to perfectly custardy scrambled eggs is to start them in a barely warm pan and then gently cook over lower heat. Being too aggressive with the heat and cooking speed is what results in rubbery eggs.
Scrambled Nachos
Ingredients
- 6 cups (1.5 L) tortilla chips
- 1 1/2 cups (350 mL) shredded cheddar cheese or Monterey Jack cheese
- 19 oz (540 mL) canned black beans (rinsed and drained)
- 2 cups (500 mL) halved cherry tomatoes
- 1/3 cup (80 mL) pickled jalapeno slices (optional)
- 6 large organic eggs
- 2 Tbsp (30 mL) milk
- 1/4 tsp (1 mL) black pepper
- 1 tsp (5 mL) grapeseed oil or avocado oil
- 1 avocado, cubed
- 3 green onions, chopped
- 1/2 cup (125 mL) sour cream
- 1/3 cup (80 mL) cilantro leaves
- Lime wedges
Nutrition
Per serving:
- calories564
- protein31 g
- total fat30 g
- sat. fat11 g
- total carbohydrates46 g
- sugars4 g
- fibre11 g
- sodium584 mg
Directions
01
Preheat oven to 375 F (190 C). Line large baking sheet with parchment paper or silicone baking mat. Pile half the tortilla chips on prepared baking sheet. Sprinkle half the cheese, beans, tomatoes, and pickled jalapeno (if using). Create a second layer with the remaining same ingredients. Bake until cheese is completely melted, about 7 minutes.
02
While nachos are baking, in medium bowl, whisk together eggs, milk, and pepper. To large skillet over medium-low heat, add oil and pour in egg mixture. Let eggs sit for a couple minutes until they start to set and firm up at the edges. Using spatula, begin to pull eggs in from the edges to the middle of the pan. Continue this motion until soft curds form.
03
Scatter eggs, avocado, green onions, sour cream, and cilantro over nachos. Serve with lime wedges.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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