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Prep time
15 minutes
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Cook time
12 minutes
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Serves
1
Author Notes
If breakfast turns into brunch, you can simply substitute the serrano pepper for a jalapeño and just segue into margarita territory. Just FYI ;)
Do check out:
https://www.seulfood.com/breakfast/breakfast-nachos
https://www.instagram.com... —Rewati Kulkarni
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Ingredients
- Group A: Nachos
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2
eggs
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1 teaspoon
heavy cream
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1/4 teaspoon
tajin seasoning
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3-4
mini tortillas (to make the nacho chips; alternatively, use ready-made chips)
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3 tablespoons
pork sausage crumble (about 1 large sausage worth)
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1/4 cup
diced red bell pepper
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1-2 tablespoons
shredded mozzarella
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6-8
cherry tomatoes
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1 tablespoon
sour cream
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Cilantro
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Lime wedge
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Salt & pepper, to taste
- Group B: Dressing
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1/2 teaspoon
honey
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3/4 teaspoon
sriracha sauce
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1/2 teaspoon
mayonnaise
Directions
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If making your own tortilla chips, preheat the oven to 350 F. Cut the tortillas into triangles, spread out onto a baking dish, and toast for 15 - 17 minutes till crispy.
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Mix all Group B ingredients to form a smooth, pourable dressing.
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Cook the sausage in a skillet till it is well done, then mince it till it resembles a crumble. Toss in the cherry tomatoes while the sausage is cooking and sear them till the skin starts to shine and look taut; char them a bit for more flavour.
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Whisk together the eggs, heavy cream, salt, pepper, and tajin. Brush the same skillet as before with butter or oil and cook the eggs to a scramble.
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Plate up: make a base of the tortilla chips or layer them along the edge of your dish/bowl. Start with the scrambled eggs, then layer up with the diced bell pepper, sausage crumble, tomatoes, serrano pepper slices, and shredded mozzarella. Scoop a dollop of sour cream, drizzle the dressing all over, and finish off with a sprinkle of cilantro leaves. Squeeze a lime wedge for extra flourish!
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