Breakfast Nachos Recipe
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast, Brunch, Main Course
Cuisine: Mexican, Tex-Mex
Servings: 2
Calories: 1368kcal
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.
Calories: 1368kcal | Carbohydrates: 122g | Protein: 58g | Fat: 76g | Saturated Fat: 31g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 2483mg | Potassium: 1701mg | Fiber: 24g | Sugar: 22g | Vitamin A: 2740IU | Vitamin C: 10mg | Calcium: 1125mg | Iron: 9mg