BREAKFAST NACHOS

Serves: 6

■ 2 large tomatoes, finely diced

■ 1 avocado, peeled, pitted and finely diced

■ 3 tbsp (45 ml) minced red, yellow or white onion

■ 1 large handful fresh cilantro, finely chopped (a little stem is fine)

■ 3 tbsp (45 ml) sliced pickled jalapenos (or 1 whole pickled jalapeno), finely chopped

■ 2 tbsp (30 ml) fresh lime juice kosher salt

■ 6 large eggs

■ 1 tbsp (15 ml) unsalted butter

■ 6 oz (170 g) tortilla chips (about 6 cups/1.5 L)

■ 1 cup (250 ml) coarsely grated sharp cheddar cheese

■ 1 cup (250 ml) coarsely grated Monterey Jack cheese

■ 1/2 cup (125 ml) sour cream

1. Position your oven rack six inches (15 cm) from the broiling element and turn the broiler to high.

2. Place the tomatoes, avocado, onion, cilantro, pickled jalapenos and lime juice in a large bowl and season with 1/2 teaspoon

(2.5 ml) kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.

3. Place the eggs and 1/2 teaspoon (2.5 ml) salt in a small bowl and whisk well to combine. Place the butter in a medium non-stick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about two minutes. Turn off the heat and reserve the mixture.

4. Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.

5. Broil until the cheese is melted, about two minutes (keep an eye on the nachos as broilers vary).

6. Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.