Breakfast Nachos

Serves 4
Recipe from http://joythebaker.com/
Husband-Tested in Alice's Kitchen


I'm a big fan of the blog Joy the Baker.  Her photos and recipes are inspirational.  When I saw her photo for Breakfast Nachos, I just had to give it a try at home.  It's really easy to prepare.  I bought some chicken thighs and put them in the slow cooker the day before, but for Meatless Monday meal, just omit any meat. It would still be delicious.  I served this with some fresh limeade.  Get everything you need for this yummy dish at Lost River Market & Deli.


Tortilla chips (I used one medium sized bag of multigrain tortilla chips.)

Sharp cheddar cheese, shredded (I used some habanero cheese too.)

One can drained black or pinto beans (I used black beans.  They taste great and they're so pretty.)

Shredded chicken or beef (Omit this to make this vegetarian for Meatless Monday.)

Fresh corn sliced from the cob (I used 2 cobs of corn.)

Salsa 

Sliced ripe avocado
I added some pickled jalapeños because I had them in the fridge. 

Eggs over easy.

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper for easy cleanup.  Layer corn chips across the pan.  Sprinkle over cheese, beans, meat, and fresh corn.  Place in the oven and heat through until everything is warm and cheese is melted, about 7 minutes.  While nachos are in the oven, cook eggs, over easy, in a nonstick pan.  When nachos are melted and still warm, slide eggs onto nachos.  Top with salsa and avocado.  Serve immediately.  

Sweet Potato Hash with Prosciutto and Fried Eggs

Recipe from Epicurious 

Husband-Tested in Alice's Kitchen

Serves 4

  

With a mixture of sweet potatoes, onions, Dijon, horseradish, a bit of ham and greens, and topped off with eggs, you've got one heck of a brunch dish good enough for company.  You can even prep the ingredients in advance the night before work and make it for breakfast while your coffee is percolating. I've made this a couple of times, once with watercress and again with baby spinach.  The original recipe called for ham, but I used prosciutto ham because I always keep that in the fridge.  I really like the runny egg yolks, but if you don't wish to serve your eggs like that, you can certainly scramble the eggs and then put them on the top.

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4 tablespoons olive oil, divided


2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)



2 cups 1/2-inch cubes ham (I used one package of prosciutto ham, which was about 6 slices.  I just roughly chopped the prosciutto.)



1 large white onion, chopped (about 1 1/2 cups)



1/4 cup Dijon mustard with horseradish (I used a little less than 1/4 cup of Dijon mustard and added a heaping Tablespoon of horseradish to it.)



2 cups baby spinach or coarsely chopped watercress tops 



Kosher salt and Freshly ground pepper, to taste



4 large eggs






Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with salt and pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress (or spinach) until wilted, about 1 minute.

Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes. 
Divide the hash among 4 plates. Top with eggs.