I had a realization that we simply don’t eat enough nachos in my house. It’s a food that gets a bad rap from all the plastic cheese product and mushy sauces we typically associate with nachos. Ick. In reality it is a quick and versatile food and can be a vehicle for all kinds of crunchy veggies and savory flavors. We put an egg on everything here. If we’re not sure what a dish is missing, we throw an egg on it and “viola!” perfection. Eggs make everything better, meats, veggies, soups…bliss. An egg on nachos was a natural next step and, boy, was it a brilliant one at that. The man and I made these for friends the other day and let’s just say they went over VERY well.
So go on, throw an egg on it! You know you want to…
- Corn tortilla chips, enough to cover the bottom of the pan (I like baked)
- Extra sharp cheddar cheese, shredded
- Dubliner cheese, shredded
- Black beans
- Fresh charred corn kernels (place ear of corn directly on stove grate over a low flame, rotating periodically, until perfectly charred)
- Tomato (chopped)
- Jalapeño, seeded and diced
- Avocado, sliced
- Red onion, thinly sliced
- Egg over easy
- Cilantro, chopped
- Srirachi
- sautéed mushrooms
- green onions
- sautéed zucchini
- Raise the top oven rack to 5-6" below the broil flame. Turn on the broiler.
- Spread chips on baking sheet or cast iron frying pan and sprinkle with cheese. Broil for 4-5 minutes, keep an eye on it.
- Meanwhile, make over easy egg.
- Once the cheese melted and bubbling (4-5 minutes), remove the pan from the oven. Top with all the veggies, beans, cilantro and egg. Then squirt some sriracha on there and go to town!
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