For each serving you'll need:
- 2 Eggs
- 2 Slices of Bacon
- 1/3 cup shredded Colby-Jack Cheese
- Corn Tortilla Chips
- Sour Cream
- Salt and Pepper
Fry the bacon over medium heat in a nonstick pan until crispy. Remove and drain on paper towels.
Crack the eggs into the same skillet you just fried the bacon in. It should still be hot. Cook eggs over very low heat for 4-5 minutes (undisturbed) until the whites are set and no longer runny.
While the eggs are cooking, layer 5 or 6 flat tortilla chips in the bottom of a pie tin.
Turn the oven to broil at 500 degrees.
When the egg whites are set, remove the eggs from the pan with a spatula and place them gently on top of the Tortilla chips in the pie tin. Sprinkle HALF of the cheese and then HALF of the bacon onto the egg whites, leaving the yolk uncovered. Salt and pepper as desired.
Broil for 2-3 minutes. Keep a close eye on your breakfast and don't let it get scorched.
Remove the pie tin and layer 5 more Tortilla Chips around the yolks, on top of the egg whites. Then layer the remaining cheese and bacon on top of the chips.
Return the pie tin to the oven and broil for 1-2 minutes more. When the cheese has melted and the chips are toasty, the egg yolks will be more fully cooked, too.
Now just slide the Breakfast Nachos right onto a serving plate, garnish with salsa and sour cream... and chow down! ;-)