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2 to 3 people
Preparation time: 20 min

Nachos aren’t just for lunch, drinks or dinner. They can very well be served for breakfast! Delicious on a lazy Sunday or when you’re hungover. Tip: Serve these nachos at a family brunch sometime!


Pickled red onion*

  • 120 ml. Red wine vinegar
  • 1 Tablespoon of sugar
  • 1 Teaspoon coarse salt
  • 1 Red onion (halved, in thin rings)


  • Pan
  • Scale
  • Cutting board
  • Knife

What to do / como trabajo:


Step 1

Fry the bacon bits in the pan and drain. Save 2 tablespoons of the fat to fry the eggs in. Fry the eggs Sunny-Side-Up.

Step 2

Put the tortilla chips in a bowl and spread the Classic Salsa and bacon bits over the chips. Place the eggs on top and season with salt and pepper.

Step 3

Draw stripes with the Willy Nacho Luchador Chipotle sauce and top with the avocado and pickled red onion. Garnish with chives!

Pickled red onion

Put the vinegar, sugar and salt in a mason jar. Close the jar and shake until the salt and sugar are dissolved. Add the onion, close the jar and shake again. Allow the jar to sit at room temperature for 1 hour before use. Place it in the refrigerator until use, up to 1 week.

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