Egg Nachos

When it comes to satisfying those salty, crunchy cravings, nachos reign supreme. That’s because the taste of crisp tortilla chips and warm, cheesy goodness is pretty much unbeatable. They make a great snack, lunch, dinner, and, yes, even breakfast!

Egg nachos are a delicious, filling, and unexpected alternative to the usual pancakes, omelets, and egg sammies. They’re even better when you spice them up with a dash of Smoked Real Salt and Real Salt Taco Seasoning! (Optional tip: cook them on a cast iron skillet over a campfire while enjoying some R&R in the great outdoors for the ultimate egg nacho experience.)



  1. Preheat a cast iron skillet, add a drizzle of olive oil, and tilt the skillet so the oil lightly covers the bottom.
  2. Crack 4 eggs into the skillet, scramble them with a spatula, and cook them to your liking.Cracking an egg
  3. Sprinkle about 1 tablespoon of Real Salt Taco Seasoning on the eggs while they’re cooking.
  4. Add 1 cup of shredded cheese to the skillet with the eggs and let it melt.
  5. In a separate larger pan, spread out the contents of 1 bag (6 oz.) of tortilla chips.
  6. Cut the avocado in half, remove the pit, and place the halves in the pan next to the chips.
  7. Cut limes into quarters and add them to the side in the chip pan.
  8. Dice the whole tomato and set it aside.
  9. Once the eggs and cheese have melted, pour the mixture over the chips in the other pan.
  10. Squeeze the juice of half a lime over the eggs and chips.
  11. Spread 3-4 tablespoons of your favorite salsa evenly over the top.
  12. Add a dollop of sour cream.
  13. Scatter the diced tomato over the nachos.
  14. Sprinkle freshly chopped cilantro on top.Sprinkle freshly chopped cilantro
  15. Season the nachos with Hickory Smoked Real Salt according to your taste preference.Image with Hickory Smoked Real Salt
  16. Want some extra flavor? Add diced tomatillo or jalapenos.
  17. Serve the egg nachos immediately while they’re warm!

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