This breakfast nacho recipe is the best kind of puree.

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 mashup? Done right, it can turn disparate things into something delicious for the ears or taste buds.

That’s what we have with this breakfast nachos recipe from Nachos for Dinner by Dan Whalen, a man who has gained fans by playing with ingredients since he started his Food in My Beard blog in 2008. Whalen’s latest cookbook cover promotes his popular quesadilla burger video, which has garnered 47 million views on Facebook, featuring a large, flat burger sandwiched between two melted quesadillas and sliced ​​into wedges.

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

In addition, I am a firm believer in breakfast for dinner as well as light meals for dinner. Scrambled eggs with cheddar and salsa, laid out in a tortilla, have been my dinner more times than I can count. On weekdays, my husband and I are known to cook dinner from small things in the pantry and refrigerator.

This is how the original nachos were born. Whalen tells the origin story of the dish: Restaurant head waiter Ignacio “Nacho” Anaya first prepared a snack for a group of US Army wives in 1943 in Piedras Negras, Mexico, using ingredients he had on hand: chips, cheese, and jalapenos.

‘Father of nachos’ dies the day before National Nachos Day

Whalen’s recipe combines two traditional breakfasts: Mexican chilaquiles (also included in his cookbook) and American bacon with eggs. For many of us, this can probably be collected almost any night. Like all nachos, it’s easy to mix up and a pleasure to eat, so Whalen points out that it also makes a great brunch dish for company.

First, he gently beats the eggs, and then he makes them creamier by adding sour cream (or foam). Chips are laid in layers on a baking sheet; with cheese, boiled bacon and sausage; and fry until the cheese is melted and the chips begin to brown. Then custard eggs are laid out on top. Finally, it’s dotted with salsa.

This recipe, like most others in the cookbook, is definitely rare.

Whalen describes his collection of recipes as “pretty traditional” and “really out of the box” (think Italian sub-nachos or gyro lamb nachos). He said he uses food he likes, including Mexican salsa and sauces, as well as classics from his childhood like beef stroganoff, and dishes from other countries including Vietnam, India and China.

8 salsa recipes including spicy, boiled and fruit combinations

Whalen said he aims to “appreciate, not fit” flavors from around the world, writing, “I want to make one thing clear from the start: I’m a white person writing a cookbook about recipes that are conceptually (and sometimes materially) Mexican cuisine, as well as play with ideas from culinary traditions from around the world.” According to him, his goal is to learn about different cultures through food and encourage others to explore all kinds of cuisines in a fun and creative way.

Who makes the best tortilla chips? We tried and rated 14 popular brands to find out.

And while he plays pretty fast and loose with the definition of nachos, creating some surprising combinations, he encourages all of us to continue relying on Anaya’s three pillars to create them: “a crunchy base (chips), a melted layer (usually cheese), and flavorful toppings (like , jalapeno)”.

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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 oz chips “Tortilla” (about 100 chips)
  • 4 ounces (about 1 cup) grated jack pepper cheese
  • 6 ounces cooked sausage (any flavor), thinly sliced
  • 5 slices thinly sliced ​​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)
  • Chopped green onions for serving (optional)

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

Melt the butter in a large skillet over medium heat. Crack the eggs into a large bowl, add the cumin and beat until smooth. Pour the egg mixture into the skillet and cook, stirring constantly and lowering the heat as needed, until the eggs begin to set and a soft curd forms. Remove from heat, stir in cream or sour cream and cover.

On a large rimmed baking sheet, spread the tortilla chips evenly, overlapping as little as possible. Sprinkle the chips with pepper, sausage and bacon, then with cheddar cheese. Transfer the baking sheet to the oven and bake for about 3 minutes, or until the cheese is melted and the chips begin to brown. Watch carefully so they don’t burn.

Remove the baking sheet from the oven and spread the scrambled eggs on the nachos as evenly as possible. Top with salsa, extra foam or sour cream and/or chipotle sauce and sprinkle with scallions if using. Or serve the filling as a side dish.

Per serving (approximately 12 chips plus blackened salsa filling), based on 8

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

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

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

Tested by Ann Maloney; questions by email voraciously@washpost.com.

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