Categories: Breakfast
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 6 tablespoons milk
- Kosher salt and freshly ground black pepper
- 6 slices bacon, cut into 1/2-inch thick pieces
- Half a 13-ounce bag corn tortilla chips
- 6 ounces freshly grated Cheddar (about 2 cups)
- 6 ounces freshly grated Monterey jack cheese (about 2 cups)
- 1/4 cup salsa, plus more for serving
- 3 tablespoons chopped fresh cilantro leaves
- 1 small avocado, diced
- 4 tablespoons sour cream, thinned with 2 tablespoons water
- Hot sauce, for serving
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
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Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
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Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
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Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
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While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
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Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.