Nachos for breakfast? Yes! It somehow feels like a treat to have nachos for breakfast, but really it’s just eggs, potatoes and sausage (sort of) arranged a little differently.

Here, I used sweet potatoes to make the nachos by thinly slicing them. I have a mandolin – I’m a foodie after all, but you don’t need any fancy aparatus to make this dish if you just slice your potatoes as thin as possible and try to keep the slices the same thickness so they all take the same time to cook.

For this yummy meal, I simply fried the sweet potato nachos in a mixture of coconut oil and organic ghee, but any good quality oil for the frying will do. I personally recommend and favour avocado oil for it’s high smoke point. Meaning, it doesn’t oxidize as easily when heated (like olive oil does).

What you need


1 sweet potato, thinly sliced
1/3 lb ground meat (of your choice, turkey, chicken, lamb or beef)  organic if possible – I use Churchhill Natural Meats
1/2 bell pepper, de-seeded and chopped
1/2 small onion, diced
2 Tbsp good quality oil for frying (coconut oil, ghee or avocado oil work well)
2 eggs, poached to your liking (free range and organic if possible)
1 green onion, for garnish (optional)
Himalayan salt & pepper to taste



1 ripe avocado
1 clove garlic, minced
1/2  lime, juiced
1 tsp cilantro, finely minced (optional)
Himalayan salt to taste


What you do






Another simple delicious, balanced meal with all the maco-nutrients. And don’t feel you have to reserve this one just for breakfast, you can eat nachos any time. It’s okay with me, really.


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