A fun but easy Mexican breakfast that will start your day off right. Corn tortilla chips are cooked in enchilada sauce and topped with scrambled eggs, avocado, pickled onions, feta cheese, and a squeeze of lime.
Serves 2.
Ingredients:
- 2 cups chips, the thicker the better
- 14 oz enchilada sauce
- 2 Tbsp feta, crumbled
- ⅛ red onion, pickled
- 2 lime wedges, to squeeze on top
- ½ avocado
- 4 eggs
- sour cream or crema, optional
Instructions:
At home: Pickle the red onion – slice the red onion very thinly, and put in a leak-proof jar (I use leftover talenti ice cream containers). Fill with white vinegar to cover onions, and add a pinch of salt. Let sit in the fridge/cooler until using.
At camp: Cook eggs. I like to make scrambled for this. At the same time, heat up enchilada sauce until it comes to a low boil. Slice avocado and prep other toppings. When the eggs are almost done, stir the chips into the enchilada sauce and take off the heat. Eat immediately so the chips are warm and still have some crunch.
