Spoon Fork Bacon Blog: Irish Breakfast Nachos

Breakfast for dinner. It’s pretty much everyone’s favourite, is it not? So, for for my last recipe off of the Spoon Fork Bacon blog, I chose Irish Breakfast Nachos… which I had for dinner.


Holy moly. These are rich, filling and stupidly delicious. Pair them with a cold beer and you are set. (Set for a nap, that is!) The recipe is very quick and easy, as you can prepare everything while the waffle fries are in the oven.

Let’s talk about this silken cheese sauce: WHOA! Disregard calories and all of that diet garbage, and just enjoy this cheese sauce to the max. It’s cheesy, tangy, creamy… so tasty. I used Bothwell’s extra old white cheddar and I also swapped out the dry mustard with some real horseradish mustard.


Since I wasn’t feeling overly in love with eggs the night I made this, I only topped the dish with one perfect egg… that I fried in leftover bacon fat, folks! Can you hear the angels sing?

Recipe Rating: 5 Knives Out of 5

Bon appétit!


Irish Breakfast Nachos

Serves 4 to 6

1 pound frozen waffle cut French fries
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
salt and pepper to taste

Silky white cheddar cheese sauce:
4 ounces evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon cracked black pepper
8 ounces shredded white cheddar cheese
1 1/2 teaspoons tapioca starch or cornstarch
1 1/2 teaspoon lemon juice

6 striped crispy cooked bacon, cut into 1/2 inch pieces
1 to 3 fried eggs (with crisp edges and runny yolks)
2 to 3 tablespoons very thinly sliced chives

1. Preheat oven to 400˚F and spread waffle fries onto a baking sheet in a single layer (use 2 baking sheets, if needed to avoid overcrowding). Bake fries until golden brown and crisp.
2. Pour oil and butter into a skillet and place over medium-high heat. Add onions and sauté for about 3 minutes. Add bell peppers, season with salt and pepper and continue to sauté for an additional 4 to 5 minutes or until vegetables become slightly caramelized and cooked down, but still hold a small bite. Set aside.
3. Cheese sauce: In a large saucepan combine evaporated milk, egg, dry mustard, salt, and pepper and whisk together. In a large mixing bowl combine cheese, starch and lemon juice and toss together.
4. Place saucepan over medium-low heat and whisk together for about 2 minutes. Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition had been fully incorporated to the sauce.
5. Continue to whisk and add cheese over the low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will not be smooth).
6. To assemble: Spread half of the waffle fries onto a large platter and top with half of the bacon and half of the vegetable mixture. Ladle some of the cheese sauce over the nachos. Spread the remaining fries over the nachos and top with the remaining ingredients, including the fried egg(s). Season with salt and pepper and sprinkle with sliced chives. Serve immediately.

Recipe copied from http://www.spoonforkbacon.com/2017/01/irish-breakfast-nachos/


2 thoughts on “Spoon Fork Bacon Blog: Irish Breakfast Nachos

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