Egg-Topped Breakfast Nachos (Printer View)

Crispy tortilla chips layered with beans, cheese, and eggs topped with avocado and sour cream.

# Components:

→ Base

01 - 7 oz tortilla chips

→ Vegetables

02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced

→ Protein

06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)

→ Cheese

07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# Method steps:

01 - Heat the oven to 400°F (200°C).
02 - Arrange half the tortilla chips evenly on a large, ovenproof platter or baking sheet.
03 - Distribute half of the black beans, red onion, bell pepper, jalapeño, tomatoes, and half of the shredded cheddar and Monterey Jack cheeses over the chips.
04 - Repeat layering with the remaining chips, beans, vegetables, and cheeses to form a second layer.
05 - Place the layered chips in the oven and bake for 8 to 10 minutes until cheese melts and bubbles.
06 - While nachos bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in eggs and cook sunny-side up for 3–4 minutes until whites are set but yolks remain runny. Cover briefly if a firmer yolk is desired.
07 - Remove nachos from oven, place one cooked egg atop each quarter. Garnish with sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Advice:

01 -
  • Every bite has crunch, creamy cheese, runny yolk, and fresh toppings all at once.
  • You can prep most ingredients the night before and just assemble in the morning.
  • It feels like brunch at a restaurant but takes less time than making pancakes.
  • Everyone gets to customize their section with extra salsa, avocado, or hot sauce.
02 -
  • Do not overload the chips with wet toppings before baking or they will turn limp and chewy instead of crispy.
  • Cook eggs separately so you control the yolk texture and avoid rubbery whites from oven heat.
  • Serve right away, nachos lose their magic fast once cheese starts to cool and harden.
03 -
  • Use a cast-iron skillet or broiler-safe pan so you can move from stovetop to oven without transferring and losing heat.
  • Crack eggs into a small bowl first, then slide them into the pan one at a time to avoid broken yolks and shell pieces.
  • If you like crispy cheese edges, sprinkle a little extra shredded cheese around the rim of the pan before baking.
  • Taste your salsa before serving, a squeeze of lime and pinch of salt can wake up store-bought versions instantly.
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