Breakfast Nachos

“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends to disappear “within three to four minutes after serving.”

Slideshow: Outrageous Nachos

Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

  • Servings: 4 to 6

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Ingredients

  • 12 ounces breakfast sausages, casings removed
  • 1 yellow onion, diced
  • 2 red bell peppers, seeded and diced
  • 1 bunch kale, tough stems discarded and leaves cut into 1⁄2-inch ribbons
  • 1⁄2 cup mayonnaise
  • 6 tablespoons Sriracha hot sauce
  • Pinch of sugar
  • 4 to 6 eggs
  • 8 to 10 ounces large, sturdy potato chips

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the sausages and cook, breaking them up into chunks with a spoon as they cook, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the cooked sausage to a bowl, leaving any fat in the pan.

  2. Add the onion and peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to the bowl with the sausage. Add the kale to the same skillet and cook until wilted, about 2 minutes. Turn off the heat.

  3. In a small bowl, whisk together the mayonnaise, Sriracha and sugar.

  4. In a large nonstick skillet, fry the eggs over medium-high heat to desired doneness.

  5. Arrange the potato chips on a platter and top with the sausage, onion and peppers. Scatter the kale over the nachos, top with the fried eggs, drizzle with the Sriracha mayo and serve.

Photo © W&P Design





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