54 hour pork breakfast nachos: I had the day off today, and I woke up with breakfast nachos, using some of my left over 54 hour pork from the new year (recipe to come some day). I fried wanton skins in a pan to substitute as chips – they’re a little meatier than normal chips, and these were going to be doing some heavy lifting for sure. I put a pile on a plate, and then while the pan was still hot and buttery, dropped some eggs into the pan, hitting them with some habanero salt, pepper and regular salt. Then, I strategically laid 1/4″ thick pieces of the pork on top – I warmed the pieces up in the microwave prior, so that everything would be hot when I was finished. I made sure the piece didn’t overlap from chip to chip. This would ensure that the toppings of one chip wouldn’t stick to the toppings of another creating a situation where you pick up 3 chips at once when all you want is one. It is such a pain when restaurants don’t take this simple concept into mind when creating nachos. A few slices of muenster cheese, and another 45 seconds in the microwave, and my eggs were done just about the same time that everything was melted. I salted the plate coming out of the oven with coarse artisan garlic salt that I received for Christmas, and after placing the eggs on top of everything, salted everything once again with the ‘Weck’ blend that I made for New Year’s eve. Once everything was in place, I applied the high heat habanero relish I had created back in October – (another recipe that I plan to share some day!) Well, the nachos? They were messy, they were yummy, and I wish I had made a double batch! so good!
