BACON, EGG AND CHEESE NACHOS. Weeknight Cooking.

Bacon, Egg and Cheese Nachos

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.