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Marissa Bolden

Soft Scramble Eggs & Salmon Nachos

Breakfast meets comfort food in the most unapologetic way. These Salmon and Scrambled Egg Breakfast Nachos are savory, salty, cheesy, and built for slow mornings or bold brunch moments. Crisp tortilla chips carry soft scrambled eggs, flaky salmon, melted Monterey Jack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 oz salmon filet
  • 3 eggs whisked
  • 1/2 –1 cup Monterey Jack cheese
  • 5 black olives halved
  • 2 cups tortilla chips
  • Salt for seasoning
  • Pico de Gallo
  • 2 tomatoes diced
  • 1 yellow onion diced
  • 1 jalapeño minced
  • 1/3 bunch cilantro chopped

Method
 

  1. Prepare the Salmon: Aggressively season the salmon filet with salt. Heat a cast iron skillet and sear the salmon on both sides until it achieves a golden color. Remove from the pan and flake the cooked salmon.
  2. Cook the Eggs: In the same skillet, soft scramble the whisked eggs. Remove the scrambled eggs from the heat.
  3. Make the Pico de Gallo: Combine all the Pico de Gallo ingredients (diced tomatoes, onion, minced jalapeño, and chopped cilantro) and mix thoroughly.
  4. Assemble the Nachos: Arrange the tortilla chips on a baking sheet. Layer the chips with some of the fresh Pico de Gallo, followed by the Monterey Jack cheese, scrambled eggs, flaked salmon, and halved black olives.
  5. Bake and Finish: Bake the nachos until the cheese is just melted. Remove the nachos from the oven, finish with a fresh squeeze of lemon juice, and top with the remaining fresh Pico de Gallo.