Breakfast Nachos Skillet from 'Ultimate Nachos'


[Photograph: Karen Wise]

Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach. They nacho it up by adding generous amounts of fresh mozzarella, halved cherry tomatoes, and plenty of chips. The whole dish is baked in a cast iron skillet for a pretty presentation, not to mention the need to contain all of that oozing cheese.

Why I picked this recipe: Nachos for breakfast? I say yes.

What worked: The spinach-tomato-egg-mozzarella combo is spot on. The mix of slightly softened chips on the bottom and crispy corners on the edges made for a delightful range in texture.

What didn't: I had to bake the nachos for an extra 10 minutes in order to get the egg whites to set, which unfortunately left me with less-than-runny and slightly blistered yolks. The final result was still tasty enough that I could (mostly) ignore the over-done yolks.

Suggested tweaks: Fiddling with the oven temperature would hopefully help the egg cooking problem. You could also play around with the greens mixture: anything soft and wilty will work well in place of the spinach. A bit of bacon wouldn't go amiss, either.

As always with our Cook the Book feature, we have five (5) copies of Ultimate Nachos to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at