Breakfast Nachos

4 standard portions

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Ingredients

• 180 g Tortilla chips (low salt)
• 4 Eggs
• 1 pinch Fine sea salt and ground black pepper
• 1 tbsp Whole milk
• 0.5 tablespoons Butter
• 6 tablespoons Salsa ((heaped))
• 6 tablespoons Salsa
• 400 g Black beans (canned, drained)
• 60 g Mature cheddar (grated)
• 2 Avocado
• 2 tablespoons Chipotle en adobo
• 1 Lime ((juice only))
• 1 handful Fresh coriander (cilantro)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. In a large bowl, crack in 4 Eggs and add 1 pinch Sea salt and black pepper and 1 tbsp Whole milk. Whisk well.
3. Heat 0.5 tbsp Butter in a pan on a gentle heat and add the eggs. Gently cook, stirring constantly for a couple of minutes until the eggs are scrambled. Set aside.
4. Put 180 g Tortilla chips in an ovenproof dish and then top with the cooked eggs, 400 g Black beans, 6 tbsp Salsa and 60 g Mature cheddar and put into the oven for around 10 minutes until the cheese melts.
5. Meanwhile, put 2 Avocado into a bowl with 2 tbsp Chipotle en adobo, juice of 1 Lime and 1 handful Fresh coriander (cilantro) and mash until desired consistency.
6. Spoon on top of cooked nachos with 6 tbsp Salsa and serve.