On a Sunday morning a couple weeks back, Cliff texted me and said that he had made up a new recipe… breakfast nachos. He seemed to really like them and I thought they were like a creative spin on huevos rancheros. I liked this idea!
So we made Breakfast Nachos again last weekend when Kara and Cliff came to my apartment. We had 5 recipes planned that day and not only did we get through them fast but they all turned out great too. Present recipe included. I love those kinds of days, no problemos whatsoever!
So we had the rest of the day to do whatever we wanted. And then it got really dark and stormy. Good thing we had wrapped up blogging for the day because there is no way Cliff would have been able to get any pictures with the gross dark skies above us. So I took this as the perfect opportunity to force Kara and Cliff into sitting through about 3 hours of gymnastics, starting with the ’96 Olympics where the Mag Seven won gold. I think it was time well spent and the fact that they enjoyed it goes without saying.
Nachos for breakfast followed by hours of TV viewing. There is nothing better to me.
For the Eggs:
¼ cup cheddar cheese, grated
¼ yellow onion, finely diced
salt and pepper to taste
½ an avocado, cut into thin slices
¼ cup Greek yogurt
1-2 teaspoons siracha
In a medium bowl, whisk together 3 eggs. Season with salt and pepper then stir in grated cheese and diced onion. Pour egg mixture into a large saute pan and cook over low heat. Use a wooden spoon to scramble the eggs. Cook for about 7 minutes total.
While the eggs are cooking, mix Greek yogurt together with 1 or 2 teaspoons of siracha, depending on how spicy you want it. Once mixed, set aside.
Grab a large serving platter and lay a handful of chips on the plate. Top with scrambled eggs. Add a couple dollops of the spicy Greek yogurt on top and lay several slices of avocado on top. Finish you a couple tablespoons of salsa. Serve immediately.
Source: a Live Love Pasta original