Alright so nachos may not be your typical breakfast dish, but who cares when these huevos rancheros nachos are loaded with beans, homemade spicy queso cheese, enchilada hot sauce and topped with a perfectly fried egg!?! The spicy flavours, a perfectly runny egg yolk, the creamy avocado and crunchy nacho chips are a perfect match made and I am so excited to share this recipe with you!
When my husband suggested a breakfast month for the blog, I was all in. Breakfast has always been something special to me. A good friend of mine and I always meet for breakfast. Our tradition is a little greasy spot in the middle of nowhere really. The waitress, who has been there for ages, knows our order, right down to the milk in my coffee and the extra hot water for the green tea. We order the exact same breakfast, 2 over-easy eggs, hashbrowns and extra crispy bacon. We catch up while we mop up the runny yolk with our potatoes. It’s our tradition.
Breakfast brings people together as we reminisce over shared memories. Whether it’s the traditional post-wedding brunch to replay the night before, a romantic breakfast in bed, a family breakfast while the kids throw cheerios at each other or after a late night partying, it’s a social experience. We drink copious amounts of coffee and tea, mimosas and Caesars. We eat unhealthy amounts of bacon, in any form that we can get it. We order eggs over-easy, sunny-side up, boiled and poached. We pour wayyyyyyy too much syrup over pancakes and scoop whipped cream over waffles. It’s glorious. It’s a traditional meal that I am completely in love with. It’s a refuge before facing what the day has in store for us.
This recipe for huevos rancheros breakfast nachos will surely make you love breakfast as much as I do. The crunchy nacho shells, ready and willing to bear the weight of all things good yet to come. The refried beans are hearty, spicy and provide the perfect base for everything else. Next is the creamy queso cheese sauce that’s gooey, spicy and easy to eat with a spoon. Top it off with enchilada sauce (I made my own here using this recipe) and fresh tomatoes, cilantro, onion and jalapeno slices. Add a perfectly fried egg and let that yolk spill over the nachos.
Then dive in, don’t hold back or be polite. Lick your fingers, be greedy! Don’t share with friends, OK maybe share because then they’ll owe you one, but for the love of God at least go for the good nacho bites. Eat them with your family, friends and loved ones. Dig in to the egg yolk and avocado slices and fight for the chips most covered in queso cheese.
- 1 tbsp butter
- 1 tbsp flour
- 1 cup of milk
- 1 cup of cheddar cheese
- 2 tbsp chopped chipotle peppers in adobo sauce, diced
- (from "Gimme Some Oven")
- 2 tbsp olive oil
- 2 tbsp flour
- 4 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- ½ tsp salt
- ¼ tsp oregano
- 2 cups vegetable stock
- 1 can of refried beans
- 1-2 eggs
- chopped onion, tomato, cilantro for topping
- ½ avocado, sliced
- For the queso cheese: in a sauce pan, heat the butter over medium heat. Add in the flour and cook for approx. 1 minute then gradually stir in the chopped chiipotle peppers and milk and cook for 5 mins until slightly thickened. Remove the pan from the heat and stir in the cheese.
- For the enchilada sauce: heat the olive oil in a sauce pan over medium heat then add the flour and stir for 1 minute. Stir in the seasonings and cook for another minute before gradually adding in the stock. Let it simmer and cook for 5-10 mins until it thickens.
- To cook the eggs, heat 1 tbsp of olive oil in a large pan over medium heat. Crack the eggs over the pan and cook for 3 mins until the egg whites turn opaque. Remove from heat.
- Place nacho chips on a plate or bowl. Pour the refried beans over the nacho chips and top with queso cheese and enchilada sauce. Add the fried egg and sprinkle chopped onion, tomato and cilantro over top. Add the avocado slices and serve!