There is certain things about me that will never change.
My lifelong love for the color purple. My Harry Potter obsession. My commitment to all things volleyball.
And my love for eggs.
I love eggs in any shape or form, for any meal, and with any type of add-ins you can imagine. I love their simplicity, their no-nonsense nutrition , and the cute little package Nature sends them in. As a kid, I even liked collecting them from the barn, trying to figure out where our chickens might have hid them. Not glamorous – more like a treasure hunt. With feathers and stuff 🙂
Lately I’ve loved the Mexican twist on eggs — anything with avocado, salsa, and cheese works! This particular dish was inspired by my friend, Meg, who blogged this a long time ago. I’ve made it a few times, and finally remembered to snap a pic or two! The sweet potato tortilla chips (from Trader Joe’s) are crunchy, salty and a little sweet, which works great with the rest of the flavors.
And, pairing it with my fave fancy coffee drink (grande-decaf-iced-nonfat-nowhip-mocha thankyouverymuchStarbucks) made this the perfect brunch/lunch for me this past weekend.
Especially after a brutal Sunday morning spin class and an equally brutal trip to Target on the first official shopping weekend of Christmas. What was I thinking? 😛
What this meal IS is a delicious stack of flavor, texture, and nutrition. What it ISN’T is complicated. But, here’s the “recipe” anyway, in case you don’t feel like thinkin’.
Salud!
Breakfast Nachos
Serves 1
1 egg and 1 egg white
black beans
avocado
salsa
shredded Cheddar
Trader Joe’s sweet potato tortilla chips
Put a serving of tortilla chips on a lunch-sized plate. Preheat a nonstick pan over medium heat. Beat the egg and egg white together with a splash (1 tablespoon or so) of water. Scramble the eggs, adding salt/pepper as desired. Top the chips with the eggs. Add diced avocado, salsa, black beans, and shredded cheese (also possibly hot sauce, jalapeno, and/or a sprinkle of chili powder). Simply enjoy.
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