Breakfast Nachos

Breakfast Nachos

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

  • First prepare the guacamole



  • Peel & remove seed from avocado and mash in a bowl with the back side of a fork
  • Add lime juice & continue to mash until desired consistency is achieved
  • Mix in garlic, cilantro and salt until chunky mixture is achieved



  • Heat frying oil of choice in a large skillet over medium heat. It’s important not to heat oil on high heat to avoid burning the sweet potatoes. Once the oil is warm, add thinly sliced sweet potatoes to the skillet and fry about 2 minutes on each side until crisp and golden brown chips are achieved. Cooking time will depend on how thick your potato slices are, so keep a a close eye on them to avoid burning.  Once cooked, remove nachos with tongs and place on paper towel to drain any excess oil and season immediately (while warm) with salt.
  • Once the nachos are cooked and removed from the pan, use the same skillet to fry onions, peppers and ground meat of choice. Sauté all ingredients until cooked through. Season with salt and pepper to taste.
  • In the meantime, in a separate pot, prepare the eggs by poaching them in water and a teaspoon of vinegar until cooked to your liking.
  • Assemble the nachos on two separate plates by arranging the sweet potatoes on the bottom in a single layer (stacking if necessary). Then layer with ground meat, peppers, onions, poached egg and guacamole. Season with salt & pepper and thinly sliced green onion (if using).


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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