Breakfast Nachos

Steak, scrambled eggs, black beans, and melted cheese layered over tortilla chips, finished with fresh toppings and chimichurri.

Jump to Recipe

Finish the hot layers before adding toppings

Prepare the herbs and vegetables first, then cook the steak and eggs. Add the avocado, tomatoes, and sauce after broiling so they stay fresh.

Breakfast Nachos

No ratings yet
Steak-and-egg nachos with black beans, melted cheese, fresh toppings, and cilantro-parsley chimichurri.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Course: Breakfast, Brunch
Ingredients Equipment Instructions Notes

Ingredients
  

Chimichurri
  •  
    ¾ Cup Cilantro leaves and tender stems packed fresh
  •  
    ½ Cup Flat-leaf parsley leaves and tender stems packed fresh
  • 1 Clove Garlic coarsely chopped
  • 1½ Tbsp. Red Wine Vinegar
  •  
    ¼ Tsp. Crushed Red Pepper
  • ¼ Tsp. Kosher Salt
  • ¼ Cup Extra Virgin Olive Oil
Nachos
  •  
    1 8 oz. Flat Iron Steak patted dry
  • ¾ Tsp. Kosher Salt divided
  • ½ Tsp. Ground Black Pepper divided
  • ½ Tsp. Ground Cumin optional
  • 2 Tbsp. Olive Oil
  • 8 Large Eggs
  •  
    1 11 oz. pkg. Tortilla Chips
  • 2 8 oz. pkgs. Mexican cheese blend shredded
  • 1 15 oz. can Black Beans drained and rinsed
  •  
    1 Cup Plum tomatoes chopped
  • 1 Large Avocado chopped
  •  
    ½ Cup Pickled Jalapeno slices drained
  • ½ Cup Sour Cream or as needed

Equipment

1 Small food processor
1 Heavy skillet
1 Food thermometer
1 Broiler-safe rimmed baking sheet
1 Mixing bowl

Instructions
 

  1. Prepare the herbs and toppings, drain and rinse the beans, and grate the cheese if needed. Keep the sour cream chilled until serving.
  2. Pulse the cilantro, parsley, garlic, vinegar, crushed red pepper, and ¼ teaspoon salt from the chimichurri group in a small food processor until finely chopped. Add the ¼ cup extra-virgin olive oil and pulse to combine. Set aside.
  3. Season the steak with ½ teaspoon of the nacho salt, ¼ teaspoon black pepper, and the optional cumin. Heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, then sear the steak on both sides. Reduce heat as needed and cook until the thickest part reaches 145°F (63°C). Transfer to a clean board and rest 10 minutes before slicing. Time depends on thickness.
  4. Whisk the eggs with the remaining ¼ teaspoon each nacho salt and black pepper. Reduce the skillet to medium heat; wipe out any scorched residue. Add the remaining 1 tablespoon olive oil and scramble the eggs until set with no liquid egg remaining, reaching 160°F (71°C). Transfer to a bowl and keep warm.
  5. Preheat the broiler. Position a rack about 12 inches below the heat, following your oven’s broiling directions. Line a broiler-safe rimmed baking sheet with foil.
  6. Thinly slice the rested steak across the grain, then cut into bite-size pieces. Layer half the chips, steak, drained beans, eggs, and cheese on the sheet; repeat with the remaining halves.
  7. Broil just until the cheese melts and bubbles, about 2 minutes, watching continuously. Top with tomatoes, avocado, and drained jalapeños. Drizzle with chimichurri and serve immediately with sour cream.

Notes

The chimichurri has its own ¼ teaspoon salt and ¼ cup oil. For the nachos, divide ¾ teaspoon salt and ½ teaspoon pepper between steak and eggs; divide 2 tablespoons oil equally for cooking them. The 40-minute total is an estimate with preparation overlapping the steak’s rest.

Tried this recipe?

Let us know how it was!

Cooking temperatures follow FoodSafety.gov guidance.

Explore more recipes

Goat Cheese Omelet

A buttery three-egg omelet with tangy goat cheese and fresh chives, made in a small skillet for one generous breakfast.

Jump to Recipe

Use gentle heat

Let uncooked egg flow underneath the set edges, then add the filling and fold. Lower the heat if the bottom colors before the top sets.

Goat Cheese Omelet

No ratings yet
A three-egg omelet filled with crumbled goat cheese and fresh chives, cooked gently in butter.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 omelet
Course: Breakfast
Ingredients Equipment Instructions Notes

Ingredients
  

  • 3 Large Eggs
  • 1 Tsp. Water
  •  
    Salt and Pepper to taste
  • 1 Tbsp. Butter
  • 1 Tbsp. Chives fresh, minced
  •  
    2 Oz. Plain Goat Cheese crumbled

Equipment

1 8-inch nonstick skillet
1 Mixing bowl and whisk
1 Flexible spatula

Instructions
 

  1. In a bowl, whisk together eggs, water, salt, and pepper until yolks and whites are completely combined and eggs are light and frothy, about 30 seconds.
  2. Melt the butter in an 8-inch nonstick skillet over medium heat. Add the eggs and stir gently for 20–30 seconds as small curds form. Spread into an even layer. Lift the edges and tilt the pan so uncooked egg flows underneath. Reduce the heat to medium-low if the bottom starts to brown. Cook until the egg is set with no runny liquid remaining.
  3. Scatter the goat cheese and 2 teaspoons of the chives down the center. Fold one side over the filling, then fold the other side over to make thirds. Keep over low heat briefly if needed to finish setting the eggs; the center should reach 160°F (71°C). Slide onto a plate and sprinkle with the remaining 1 teaspoon chives. Serve promptly.

Notes

Makes one generous three-egg omelet. For additional omelets, cook one at a time. Timing is approximate; use gentle heat to avoid a tough or overly browned exterior.

Tried this recipe?

Let us know how it was!

Egg cooking guidance follows FoodSafety.gov.

Explore more recipes

Garbage Plate Sauce

A finely crumbled beef topping with a little heat and warm spices, ready to spoon over your choice of fries, hot dogs, or burgers.

Jump to Recipe

Keep the texture fine and spoonable

Mince the cooked beef finely and let the sauce simmer gently. Add water a little at a time if it starts to dry out.

Garbage Plate Sauce

No ratings yet
A finely crumbled beef sauce with vinegar, cayenne, and warm spices for spooning over fries, hot dogs, or a homemade garbage plate.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 topping portions
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ Lb. Ground Beef
  • 1¼ Cups Water plus more as needed
  •  
    1 Tbsp. White Vinegar
  • ½ Tsp. Paprika
  • ½ Tsp. Black Pepper
  • ¼ Tsp. Chili Powder
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Salt
  •  
    ¼ Tsp. Allspice ground
  • ¼ tsp Ground Cloves
  • ¼ Tsp. Ground Cumin
  •  
    ¼ Tsp. Ground Thyme
  • ¼ Tsp. Ground Cinnamon

Equipment

1 Skillet
1 Spatula
1 Food thermometer
1 Knife and cutting board

Instructions
 

  1. Cook the ground beef in a skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 5–7 minutes. Check that the beef reaches 160°F (71°C), then drain the excess fat.
  2. For a fine texture, chop the cooked beef on a clean cutting board, then return it to the skillet. Alternatively, use a food processor according to its instructions for warm food. Do not seal steaming-hot food in a blender.
  3. Add the measured water, vinegar, and all the spices and salt. Bring to a gentle simmer, then cook for at least 30 minutes, stirring occasionally. Add small splashes of water as needed to keep the sauce moist and spoonable. Serve hot as a topping.

Notes

This is the meat sauce only; fries, macaroni salad, burgers, or hot dogs are separate accompaniments. The beef should be finely crumbled rather than puréed. Timing is approximate.

Tried this recipe?

Let us know how it was!

Adapted from trishwa77’s Garbage Plate Sauce at Allrecipes. Ground-beef temperature follows FoodSafety.gov guidance.

Explore more recipes

Chef John’s Beef on Weck Sandwiches

Top-sirloin beef, horseradish, and kummelweck rolls make four hearty sandwiches, served with hot beef jus for dipping.

Jump to Recipe

Slice thinly across the grain

A relatively flat top-sirloin roast suits the stovetop method. Check its center with a thermometer, let it rest, and slice thinly for easy eating.

Chef John's Beef on Weck Sandwiches

No ratings yet
Thinly sliced top sirloin on kummelweck rolls with horseradish and a light beef jus for dipping.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    2 Lbs. Beef top-sirloin roast
  •  
    1 Pinch Salt and pepper to taste
  • 1 Tbsp. Vegetable Oil
  • 2 Tsp. All-Purpose Flour or as needed
  • 2½ Cups Beef Broth cold
  •  
    2 Tsp. Balsamic Vinegar aged, or to taste
  •  
    4 Kummelweck Dinner Rolls split
  •  
    ¼ Cup Horseradish prepared, extra hot or to taste

Equipment

1 Heavy skillet
1 Food thermometer
1 Whisk
1 Clean cutting board and sharp knife

Instructions
 

  1. Pat the top-sirloin roast dry and season with salt and pepper. Use a relatively flat roast, about 2 inches thick, for stovetop cooking.
  2. Heat the oil in a heavy skillet over medium-high heat. Brown the beef on all sides, starting with about 4–5 minutes per broad side. Lower the heat and continue cooking, turning as needed, until the center reaches 145°F (63°C). Time varies with thickness; check with a thermometer. Move to a clean plate and rest at least 3 minutes before slicing.
  3. Reduce the skillet heat to medium-low. Whisk the flour into the pan drippings and cook, stirring, for about 1 minute. Gradually whisk in the cold broth, scraping up browned bits. Add the balsamic vinegar, pepper, and collected beef juices. Bring to a simmer and cook about 5 minutes until slightly reduced. Taste and adjust salt.
  4. Slice the rested beef very thinly across the grain. Divide among the four split kummelweck rolls. Spread the tops with horseradish to taste, close the sandwiches, and serve with hot jus for dipping.

Notes

This adaptation uses 145°F followed by at least 3 minutes of rest for the beef, following federal guidance. A thicker roast takes longer than the estimated timing. Kummelweck rolls are prepared rolls, not a bread recipe included here. Timing includes making the jus while the beef rests.

Tried this recipe?

Let us know how it was!

Adapted from Chef John’s Beef on Weck at Food Wishes. Beef temperature follows FoodSafety.gov guidance.

Explore more recipes

Brooklyn Girl’s Penne Arrabiata

Breaded chicken, penne, and a garlicky tomato sauce with basil and red pepper flakes make a hearty pasta dinner.

Jump to Recipe

Prepare the chicken while the sauce simmers

Use thin cutlets and avoid crowding the skillet. The breadcrumb coating will soften as the chicken finishes in the tomato sauce.

Brooklyn Girl's Penne Arrabiata

No ratings yet
Breaded chicken cutlets and penne in a garlic, basil, and spicy tomato sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ Cup Olive Oil divided
  • 6 Cloves Garlic sliced
  • 1 Tsp. Crushed Red Pepper Flakes
  •  
    1 28 oz. can Diced Tomatoes with garlic and olive oil
  •  
    ½ Cup Tomato Sauce
  • 1 Bunch Fresh Basil chopped
  •  
    1 12 oz. pkg Penne Pasta dried
  • 2 Large Eggs
  •  
    2 Cups Breadcrumbs
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Salt
  •  
    1 Tsp. Ground Pepper
  •  
    1 Lb. Chicken breast cutlets thin

Equipment

1 Large saucepan or deep skillet
1 Pasta pot and colander
1 Skillet
1 Two shallow bowls
1 Food thermometer

Instructions
 

  1. Heat ¼ cup of the oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and stir until fragrant, about 30 seconds, without browning it. Stir in the pepper flakes for about 1 minute, then add the diced tomatoes with their juices, tomato sauce, and basil. Simmer gently for about 20 minutes, stirring occasionally.
  2. Meanwhile, cook the penne in lightly salted boiling water according to the package directions until just tender. Drain; avoid overcooking because it will finish in the sauce.
  3. Beat the eggs in a shallow bowl. Combine the breadcrumbs, garlic powder, salt, and pepper in a second bowl. Dip each thin chicken cutlet into egg, let excess drip off, then press into the crumbs to coat both sides. Keep breaded cutlets unstacked. Discard leftover egg and crumbs that contacted raw chicken.
  4. Heat the remaining ¼ cup oil in a skillet over medium heat. Cook the cutlets in a single layer, working in batches if needed, until golden brown and the thickest part reaches 165°F (74°C), roughly 5 minutes per side depending on thickness. Adjust the heat if the coating browns too quickly. Transfer to a clean cutting board.
  5. Slice the cooked chicken and stir it into the simmering sauce for about 10 minutes. Add the drained penne and stir gently over low heat for a few minutes until coated and hot, then serve.

Notes

The ½ cup oil is divided equally between sauce and chicken. Thin cutlets cook more evenly; use a thermometer rather than crust color to judge doneness. Timing is an estimate with the pasta and chicken prepared while the sauce simmers; batches may take longer.

Tried this recipe?

Let us know how it was!

Adapted from Beth B’s Brooklyn Girl’s Penne Arrabiata at Allrecipes. Chicken temperature follows FoodSafety.gov guidance.

Explore more recipes

Simple Waldorf Salad

Apple, celery, raisins, and walnuts make a crunchy salad with a tangy, creamy dressing. Prepare it ahead of serving to allow time to chill.

Jump to Recipe

Adjust the tang to your taste

Whisk the dressing before adding the chopped ingredients so every bite is evenly coated. The note in the recipe offers a milder vinegar option.

Simple Waldorf Salad

No ratings yet
Apple, celery, raisins, and walnuts in a tangy mayonnaise dressing. Serve chilled as a small salad or side.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ Cup Mayonnaise
  •  
    2½ Tbsp. White Vinegar distilled
  •  
    1 Large Apple peeled, cored, and chopped
  •  
    1 Large Celery stalk diced
  •  
    ½ Cup Raisins
  •  
    ½ Cup Walnuts chopped
  •  
    1 Pinch Salt and pepper to taste

Equipment

1 Mixing bowl and whisk
1 Knife and cutting board

Instructions
 

  1. Whisk together mayonnaise and vinegar in a mixing bowl.
  2. Add apples, celery, raisins, and walnuts to the bowl. Season with salt and pepper, mix well.
  3. Place in the refrigerator until chilled, about 30 minutes

Notes

The original formula uses 2½ tablespoons vinegar. For a milder dressing, start with 1½ tablespoons and add more to taste; this reflects the source’s later editorial adjustment. Timing includes 30 minutes of chilling.

Tried this recipe?

Let us know how it was!

Adapted from Mary Brotherton’s Simple Waldorf Salad at Allrecipes.

Explore more recipes