Move over, burrito. Make room for breakfast nachos

For this breakfast nachos recipe, eggs are spooned on top of broiled bacon, sausage and cheese-topped corn chips.

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Step 1

Servings

Step 2

6 to 8

Step 3

Servings

Step 4

6 to 8

Step 5

He first gently scrambles the eggs and then makes them creamier with the addition of sour cream (or crema). Chips are layered on a sheet pan; topped with cheese, cooked bacon and sausage; and broiled until the cheese melts and chips just start to brown. Then the custardy eggs are spooned on top. Finally, it’s dotted with salsa.

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And while he plays pretty fast and loose with the definition of nachos, creating some eyebrow-raising combos, he urges us all to continue to rely on Anaya’s three pillars for building them “crispy base (chips), melty layer (usually cheese) and flavorful toppings (such as jalapeños).”

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Step 1

Step 8

Position the rack 4 to 5 inches from the broiler and turn it on.

Step 9

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 frying pan and cook, stirring constantly and lowering the heat as needed, until the eggs just start to set and you get soft curds. Remove from the heat, stir in the crema or sour cream and cover.

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Step 2

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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 chips are starting to brown. Watch carefully to make sure they do not burn.

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Step 3

Step 13

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