Breakfast Nachos

By cindyandmojo

“Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) on the Cooking Channel. Here, she’s reimagined her childhood craving into a breakfast-worthy dish that tends to disappear “within three to four minutes after serving.”

Slideshow: Outrageous Nachos

Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)

Ingredients

• 12 ounces breakfast sausages, casings removed
• 1 yellow onion, diced
• 2 red bell peppers, seeded and diced
• 1 bunch kale, tough stems discarded and leaves cut into 1⁄2-inch ribbons
• 1 ⁄2 cup mayonnaise
• 6 tablespoons Sriracha hot sauce
• Pinch of sugar
• 4 to 6 eggs
• 8 to 10 ounces large, sturdy potato chips

Preparation

Step 1

Heat a large skillet over medium-high heat. Add the sausages and cook, breaking them up into chunks with a spoon as they cook, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the cooked sausage to a bowl, leaving any fat in the pan.

Add the onion and peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to the bowl with the sausage. Add the kale to the same skillet and cook until wilted, about 2 minutes. Turn off the heat.

In a small bowl, whisk together the mayonnaise, Sriracha and sugar.

In a large nonstick skillet, fry the eggs over medium-high heat to desired doneness.

Arrange the potato chips on a platter and top with the sausage, onion and peppers. Scatter the kale over the nachos, top with the fried eggs, drizzle with the Sriracha mayo and serve.