Breakfast Nachos

By Leite's Culinaria

Ingredients

2 large (8 oz) tomatoes (finely diced)
1 avocado (peeled, pitted, and finely diced)
3 tablespoons minced red (yellow, or white onion)
1 large handful fresh cilantro (finely chopped (a little stem is fine))
3 tablespoons sliced pickled jalapeños (or 1 whole pickled jalapeño)
2 tablespoons fresh lime juice
Kosher salt
6 large eggs
Kosher salt
1 tablespoon (1/2 ounce) unsalted butter
6 ounces tortilla chips (about 6 large handfuls)
1 cup coarsely grated sharp cheddar cheese
1 cup coarsely grated Monterey Jack cheese
1/2 cup sour cream

Prep Time20mins
Cook Time5mins
Servings6

Instructions

Make the salsa

Position your oven rack 6 inches (15 cm) from the broiling element and turn the broiler to high.

In a large bowl, combine the tomatoes, avocado, onion, cilantro, pickled jalapeños, lime juice, and 1/2 teaspoon salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos. TESTER TIP: If your tortilla chips are especially salty, you may want to be conservative with the amount you add to the salsa.

Make the nachos

In a small bowl, whisk together the eggs and 1/2 teaspoon salt.

In a medium, nonstick skillet over medium heat, melt the butter. Add the beaten eggs and cook, stirring, until the eggs are barely set, 1 1/2 to 3 minutes. Remove from the heat. TESTER TIP: Cook your scrambled eggs so they're slightly less done than you like as they'll continue to cook in the oven.

On a sheet pan, scatter the chips in an even layer, sprinkle evenly with half of the Cheddar cheese and half of the Monterey Jack cheese. Scatter the scrambled eggs on the cheese layer and then sprinkle with the remaining cheese.

Broil until the cheese melts, about 2 minutes. Keep an eye on the nachos as broilers vary and yours may take a little less or a little more time.