Skip to main content

Breakfast Nachos #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek.
I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. 
All opinions are mine alone.

We are inching closer to the end of #BrunchWeek 2019! Boo. But what a line-up of bloggers, recipes, sponsors, and prizes we have had; there are a couple more days to go. Take a look at my introductory post for the event. And a quick shout-out of gratitude to our fearless leaders: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures!

Friday's Recipes

BrunchWeek Beverages



BrunchWeek Appetizers and Salads

  • Breakfast Nachos from Culinary Adventures with Camilla
  • Cheddar Cheese Bites from Family Around the Table


BrunchWeek Egg Dishes



BrunchWeek Breads, Grains, and Pastries



BrunchWeek Fruits, Vegetables and Sides



BrunchWeek Desserts



Breakfast Nachos

I wanted to feature product from one of our generous event sponsors: Cabot Creamery Cooperative. They sent me multiple pounds of shredded cheeses for recipe development. For these, I went with their 4 Cheese Mexican. I tossed around several ideas and the words 'breakfast' and 'nachos' came out of somewhere. So, I ran with it.


But, instead of using chips or tortillas; I decided to make oven roasted potato crisps as the base. And I topped it all with poached eggs because eggs are what really say 'breakfast' to me!

Ingredients

Potato Base
  • 2 organic potatoes, scrubbed and dried
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Toppings
  • 1 can organic pinto beans, drained
  • 1 C refried black beans
  • leftover shredded beef or chicken, optional (omit if vegetarian)
  • shredded cheese (prefer Cabot)
  • sour cream
  • salsa
  • eggs
  • candied jalapeno peppers


Procedure

Potato Base
Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or a silicone mat. Use a mandolin slicer to slice potatoes thin. Place them in a large mixing bowl. Toss to coat with oil, then spread them in a single layer on the baking sheet.


Sprinkle with salt and pepper. Place in the oven and roast for 20 minutes.


After 20 minutes, the potatoes should be crisped, golden, and blistered.

Sprinkle the potatoes with cheese, beans, meat, and more cheese.  Place in the oven and heat through until everything is warm and cheese is melted, approximately 7 minutes.  

While nachos are in the oven, cook eggs; I like to poach them.  When nachos are still warm and gooey, slide eggs onto the top.  

I serve them as is and let everyone put on their own salsa, sour cream, and candied jalapenos, if wanted. Serve immediately. 


Enter to Win!
a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Comments

  1. i like that its usually a good variety. I love savory dishes.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa