Breakfast Nachos
Ingredients
Chips*:
- 6 cups avacado oil for frying
- 8 small corn tortilla cut into fours total 32 wedges
- Salt
Taco meat:
- 1 pound ground sirloin
- 1 package taco seasoning
Egg:
- 4 Nature's Yoke eggs whisked
- Avocado oil for frying
Garnish/filling:
- 2 cups chopped lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup garden salsa
- 1/4 cup Cotija cheese
- 1/4 cup cilantro
Instructions
Chips:
- Heat oil in a 4 quart, heavy bottomed pan. Heat to 350º F.
- Line cookie sheet with paper towel
- Once oil is hot add four corn tortilla wedges and fry for 1 minute on each side or until each side is golden brown.**
- With a slotted spoon or tongs remove the chips once done and place on the prepared cookie sheet and sprinkle with salt.
- Repeat until all the chips are done.
Taco meat:
- Prepare taco meat according to the seasoning packet instructions. Set aside.
Eggs:
- Heat cast iron pan on medium heat, add oil. Once oil shimmers pour in the eggs.
- Move eggs around gently with a spatula so they cook gently and evenly. Once done remove from heat and set aside.
Assembly:
- Preheat broiler to 500º F.
- Place chips evenly in 8 inch sauté pan. Sprinkle with shredded lettuce. Layer on the eggs, taco meat, cheddar cheese.
- Broil for 3-4 minutes or until cheese is melted.
- Remove from the oven and continue layering with salsa, Cotija cheese and cilantro.
Notes
*If your chip sinks when you add them to the oil that means the oil is NOT hot enough. Chips should immediately start frying and remain on the surface of the oil.
**Additionally, test one chip for doneness. You want them crunchy and not tough in the center.