Breakfast

This breakfast nacho recipe is the best kind of mash-up

This breakfast nacho recipe is the best kind of mash-up

Breakfast nachos

Total time:35 minutes

Servings:6 to 8

Total time:35 minutes

Servings:6 to 8

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Who doesn’t love a good mash-up? Done right, it can transform disparate things into something deliciously different. for the ears – or the taste buds.

That’s what we have with this breakfast nachos recipe from “Nachos for dinner” by Dan Whalen, a man who has made a name for himself playing with ingredients since he started blogging, The food in my beard, in 2008. Whalen’s latest cookbook jacket touts his popular video of quesadilla bun burgerwhich has 47 million views on Facebook and is essentially a big, flat burger sandwiched between two melty quesadillas and cut into wedges.

Like that dish, this one is simple. It’s so basic that I hesitated to share it in this column. Then I did it, watched people devour it, and knew it was a winner.

Additionally, I am a firm believer in breakfast for dinner and I am also a fan of gourmet dinners. A scrambled egg with cheddar and salsa in a tortilla has been my evening meal more times than I can count. On weeknights, my husband and I have been known to whip up a dinner of odds and ends in our pantry and fridge.

This is how the original nachos were born. Whalen shares the dish’s origin story: restaurant master Ignacio “Nacho” Anaya first prepared the snack for a group of U.S. Army brides in 1943 in Piedras Negras, Mexico, using foods he had on hand: fries, cheese, and jalapeños.

‘Father of Nachos’ dies a day before National Nacho Day

Whalen’s recipe combines two traditional breakfasts: Mexican chilaquiles — a recipe for this dish is also in her cookbook — and American bacon and eggs. For many of us, it could probably be reunited almost any night. Like all nachos, it’s easy to vary and fun to eat, so as Whalen points out, it would also make a solid brunch dish for the company.

He first gently scrambles the eggs, then makes them creamier with the addition of sour cream (or crema). The fries are laid out in layers on a baking sheet; topped with cheese, cooked bacon and sausage; and broiled until the cheese melts and the shavings begin to brown. Then the custard eggs are laid on top. Finally, it is sprinkled with salsa.

This recipe, like most others in the cookbook, definitely falls into the casual indulgence category.

Whalen describes her collection of recipes as “quite traditional” and “really extravagant” (think Italian sub nachos or lamb gyro nachos). He said he draws inspiration from the food he enjoys, including Mexican salsas and sauces, but also classic dishes from his childhood, like beef stroganoff, and other countries, including Vietnam, India and China.

8 salsa recipes, including spicy, cooked and fruity combinations

Whalen said he strives to “enjoy, not appropriate” flavors from around the world, writing, “I want one thing to be very clear from the start: I am a white man who writes a cookbook about recipes that riff conceptually (and sometimes materially) on Mexican dishes and play with ideas from culinary traditions around the world. His goal, he says, is to learn about different cultures through food and to encourage others to explore all kinds of cuisines in fun and creative ways.

Who makes the best tortilla chips? We’ve tasted and ranked 14 popular brands for you to check out.

And while he plays pretty fast and loose with the definition of nachos, creating eyebrow-raising combos, he urges us all to continue relying on Anaya’s three pillars to build them: “crispy base (chips), layer melty (usually cheese) and savory toppings (like jalapeños).”

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  • 2 tablespoons unsalted butter
  • 6 large eggs
  • 1/4 teaspoon ground cumin
  • 1/4 cup cream or sour cream, plus more for serving
  • 12 ounces tortillas (about 100 tokens)
  • 4 ounces (about 1 cup) grated Pepper Jack cheese
  • 6 ounces cooked sausage (any flavor), thinly sliced
  • 5 thin slices of bacon, cooked and crumbled
  • 6 ounces (about 1 1/2 cups) grated cheddar cheese
  • 1 cup salsa, for serving (optional)
  • Chipotle sauce, for serving (optional)
  • Sliced ​​green onions, for serving (optional)

Position the grate 4 or 5 inches from the grill and turn it on.

In a large skillet over medium heat, melt the butter. Break the eggs into a large bowl, add the cumin and whisk until smooth. Pour the egg mixture into the skillet and cook, stirring constantly and lowering the heat as needed, until the eggs start to set and you have a soft curd. Remove from heat, stir in cream or sour cream and cover.

On a large rimmed baking sheet, evenly arrange the tortilla chips, overlapping as little as possible. Top the chips with the pepper jack, sausage and bacon, followed by the cheddar. Transfer the baking sheet to the oven and broil for about 3 minutes, or until the cheese is melted and the fries start to brown. Watch carefully to make sure they don’t burn.

Remove the baking sheet from the oven and, as evenly as possible, top the nachos with the scrambled eggs. Spoon salsa, extra cream or sour cream and/or chipotle sauce over top and sprinkle with green onions, if using. Or serve the toppings on the side.

Per serving (about 12 chips plus toppings, using blackened salsa), based on 8

Calories: 520; Total fat: 34 g; Saturated fat: 14g; Cholesterol: 216mg; Sodium: 909mg; Carbohydrates: 32g; Dietary fiber: 4g; Sugar: 3g; Protein: 12g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Nachos for dinner” by Dan Whalen (Workman Publishing Co., 2022).

Tested by Ann Maloney; questions by e-mail to [email protected].

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