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Breakfast Nachos with Smoked Salmon and Fresh Dill

Breakfast Nachos with Smoked Salmon and Fresh Dill
PREP TIME
10 min
COOK TIME
6 min
YIELDS
6 servings

Get your morning going with this delicious breakfast nachos from Chef Corbin.

Option- serve with Tostitos Best Ever Salsa

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Ingredients

12
eggs, beaten
4
Tbsp milk
3
Tbsp melted butter
2
green onion, sliced thin
3
piece of asparagus, sliced thin
Juice from ½ lemon
2
Tbsp chopped fresh dill
Salt and pepper to taste
5
oz of smoked salmon slices, cut into thin strips
5
cup Tostitos® Multigrain Tortilla Chips
¾
cup grated Parmesan Cheese
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Directions

Step 1

Beat the eggs with the milk in a small bowl- set aside.

Step 2

In a separate preheated sauté pan, sauté the green onions with the butter for 2 minutes. Add the sliced asparagus and continue to cook for 1 more minute. Add the beaten eggs and cook until the eggs begin to set. Stir frequently to prevent sticking.

Step 3

Once the eggs are cooked, remove from them from heat add lemon juice and fresh dill. Lastly, gently stir in the smoked salmon strips and season with salt and pepper.

Step 4

Place the Multigrain Tortilla Chips onto a large baking dish and top them with the scrambled eggs. Sprinkle grated Parmesan cheese on top on the eggs and Tortillas and serve while the eggs are still warm.

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My rating for Breakfast Nachos with Smoked Salmon and Fresh Dill
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