Breakfast Nachos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 808
- Total Fat
- 47
- Saturated Fat
- 15
- Carbohydrates
- 64
- Dietary Fiber
- 10
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 241
- Sodium
- 972
- Total: 50 min
- Active: 30 min
Ingredients
One 22-ounce bag waffle fries
1 cup black beans, rinsed and drained
4 slices cooked bacon, cut into 2-inch pieces
8 ounces Monterey Jack cheese, grated (2 cups)
Nonstick cooking spray, for the skillet
4 large eggs, lightly whisked
Kosher salt and freshly ground black pepper
2 ripe avocados, halved, pitted and peeled
2 cloves garlic, minced
1 tablespoon fresh lime juice (from about 1/2 lime)
1 plum tomato, diced
1/2 serrano chile, seeded, deveined and minced
2 tablespoons chopped fresh cilantro
1/2 red onion, thinly sliced
2 scallions, thinly sliced
Directions
- Preheat the oven to 425 degrees F.
- Cook the waffle fries according to the package instructions on a parchment-lined baking sheet.
- Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper.
- While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well.
- Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately.