If breakfast turns into brunch, you can simply substitute the serrano pepper for a jalapeño and just segue into margarita territory. Just FYI.

Ingredients

GROUP A: NACHOS

• 2 eggs

• 1 tsp heavy cream

• Salt & pepper, to taste

• 1/4 tsp tajin

• 3 - 4 mini tortillas (to make the nacho chips; alternatively, use ready-made chips)

• 3 tbsp pork sausage crumble (about 1 large sausage worth)

• 1/4 cup diced bell pepper

• 6 - 8 cherry tomatoes

• 1 - 2 tbsp shredded mozzarella

• 1 tbsp sour cream

• 5 - 6 thin slices of serrano pepper

• Cilantro

• Lime wedge

GROUP B: DRESSING

• 1/2 tsp honey

• 3/4 tsp sriracha sauce

• 1/2 tsp mayonnaise

Method

• If making your own tortilla chips, preheat the oven to 350 F. Cut the tortillas into triangles, spread out onto a baking dish, and toast for 15 - 17 minutes till crispy.

• Mix all Group B ingredients to form a smooth, pourable dressing.

• Cook the sausage in a skillet till it is well done, then mince it till it resembles a crumble. Toss in the cherry tomatoes while the sausage is cooking and sear them till the skin starts to shine and look taut; char them a bit for more flavour.

• Whisk together the eggs, heavy cream, salt, pepper, and tajin. Brush the same skillet as before with butter or oil and cook the eggs to a scramble.

• Plate up: make a base of the tortilla chips or layer them along the edge of your dish/bowl. Start with the scrambled eggs, then layer up with the diced bell pepper, sausage crumble, tomatoes, serrano pepper slices, and shredded mozzarella. Scoop a dollop of sour cream, drizzle the dressing all over, and finish off with a sprinkle of cilantro leaves. Squeeze a lime wedge for extra flourish.