Wild night? Head hurting a bit? You know what you need? You need some cheese and eggs. We are gonna take a bit of a Mexican twist with this one!
6 large eggs
1/2 tbsp. canola oil
5 oz. tortilla chips
1 c. Shredded Monterey Jack cheese
1/4 c. pickled jalapeño slices
1 avocado, thinly sliced
1 c. pico de gallo
2 tbsp. cilantro, chopped
Sour cream, for serving
Lime wedges, for serving
What you do with them:
Beat eggs with 1/4 teaspoon salt. In oven-safe 12″ nonstick skillet, heat oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside; wipe skillet mostly clean.
Preheat broiler. Spread half of chips in same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil until cheese has melted and chips begin to brown, 1 to 2 minutes.
Remove from oven; top with avocado, pico de gallo, and cilantro.
Serve with sour cream and lime wedges, if desired.