The iconic bacon, egg and cheese on a roll is a New York City deli staple. Taking inspiration from the beloved breakfast sandwich, these nachos are topped with crispy chopped bacon, fried egg and crumbled cotija.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 slices thick-cut bacon, diced
- 1 16-ounce can refried beans
- 3/4 cup red enchilada sauce
- 12 ounces tortilla chips
- 4 ounces cotija cheese, crumbled
- 4 large eggs
- Kosher salt and freshly ground pepper
- 2 scallions, sliced
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400 degrees F. Cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 8 minutes. Remove to a paper towel–lined plate with a slotted spoon. Pour off all but 2 tablespoons bacon fat and set the skillet aside.
- While the bacon cooks, combine the refried beans and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until smooth and warmed through, about 5 minutes. Heat the enchilada sauce in another small saucepan over medium heat until just bubbling, 3 to 4 minutes.
- Spread the tortilla chips in an even layer on a rimmed baking sheet. Top with the beans, half of the enchilada sauce and half of the cheese. Bake until the chips are toasted and all the ingredients are hot, 8 to 10 minutes.
- Meanwhile, heat the reserved bacon fat over medium-high heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes. Season with salt and pepper.
- Remove the nachos from the oven and top with the fried eggs, the remaining enchilada sauce and cheese, the bacon, scallions and avocado. Serve with the lime wedges.
Nutrition Facts
| Calories | 870 |
| Total Fat | 49 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 227 milligrams |
| Sodium | 1750 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 13 grams |
| Sugar | 3 grams |
| Protein | 30 grams |