Our breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa makes a cheesy nachos topped with homemade Mexican escabeche or mixed vegetable pickles, vegetarian bean chilli, spicy tomato salsa, avocado slices, and sour cream. It makes a fun, filling weekend brunch if you’re in need of comfort food – or a hangover cure.
If you’ve made our ultimate nachos recipe, then you’re going to love our breakfast nachos recipe, which is this week’s Weekend Eggs recipe. And if you’ve been cooking along with us recently and made our vegetarian bean chilli and Mexican escabeche or mixed vegetable pickles, then this breakfast nachos gives you a great excuse to use them – along with Terence’s easy tomato salsa, or chilli con carne if you prefer meat with your chilli.
Our breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa is this week’s recipe in our Weekend Eggs series on recipes for quintessential breakfast eggs dishes around the world, which we launched with Grantourismo over a decade ago and revived earlier this year. Although nachos is normally eaten for lunch or dinner, add a perfectly cooked fried egg and it becomes a fun, filling breakfast or brunch dish.
If you haven’t visited us in a while, recipes published in our re-booted breakfast eggs series include egg foo young for the original Cantonese fu yong dan, our breakfast burrito, a classic Mexican huevos rancheros, a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe.
We’ve also published recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you more about our breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images.
Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa.
Breakfast Nachos Recipe with Fried Egg, Avocado, Escabeche, Chilli and Spicy Salsa
Let’s face it: you’re not going to make this breakfast nachos recipe with fried egg, avocado, escabeche, chilli and spicy salsa every weekend, and you’re also probably not going to make this breakfast nachos recipe for breakfast, unless you got home late, and you slept in late, and you ate breakfast so late that it’s really brunch or lunch or…
This breakfast nachos recipe is tagged ‘comfort food’ and ‘hangover food’ for good reason. Okay, so it’s been a long time between hangovers for this couple, who have lived in a country that banned retail liquor sales for much of this year to curb the spread of Covid – which was a very good move, actually. We’re alive and we’re all the healthier for it!
But if I was planning a big night out and a lazy morning in, then I’d be making our vegetarian chilli or chilli con carne the day before, and making sure we had all the ingredients in the fridge, so we could make this breakfast nachos recipe the next morning – or afternoon. Sigh… those were the days.
Hangovers aside, this breakfast nachos recipe also makes incredibly delicious comfort food. It’s the kind of dish I make when I need a food hug, when I want to treat myself to something that I once would have eaten out, and when I just want to sit on the sofa in front of the TV and watch Netflix. You know what I’m talking about.
Tips to Making this Breakfast Nachos Recipe
Just a few tips to making this breakfast nachos recipe. The times below include the times to make our vegetarian bean chilli – or chilli con carne if you prefer – and our easy tomato salsa, but you could make them the night before, or even a day or two before, and enjoy them on their own for dinner then use leftovers for our breakfast nachos recipe.
Do make our Mexican escabeche or mixed vegetable pickles, or our jalapeno pickles the day before or preferably the week before, and have some on hand in the fridge, as they need a few days minimum to do what pickles do, and won’t be ready if you make them the same day.
Everything else is very straightforward but do let us know in the comments below if you have any questions about our breakfast nachos recipe and we’ll expand our tips here.
Breakfast Nachos Recipe
- Preheat your oven grill or toaster oven as high as it will go.
- Use our recipes to make our easy vegetarian bean chilli and spicy red tomato salsa.
- While the chilli and salsa are reducing on the stove, transfer the Mexican escabeche or vegetable pickles to a cutting board, slice to smaller pieces if needed and dry on paper towels, and slice the avocado into slivers.
- Make a layer of overlapping corn chips at the edge of each plate then continue with concentric circles until the plate is covered with corn chips, adding a few more to the centre of the plates, then evenly sprinkle on the grated cheese.
- When the salsa and chilli are ready, place the plates in the oven and leave until the cheese has just melted and is gooey.
- Remove the plates from the oven and top with dollops of the warm chili and spicy salsa, and spoon on the Mexican escabeche.
- Fry the eggs one at a time in a small single-egg fry pan until just done, then carefully place a fried egg on each plate.
- Plop a dollop of sour cream on each plate and sprinkle on some fresh coriander and serve immediately with additional dishes of salsa, sour cream, coriander, and pickled jalapenos.
Please do let us know in the comments below if you make this egg foo young recipe for the original Cantonese style of crispy omelette as we’d love to know how it turns out for you.