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You live in a place without a proper kitchen but you invite your neighbors over for sukiyaki anyway. They’re dancing around your room while you cook dinner in an electric hot pot balanced on a stool near the window. After dinner, the conversation never ends. You’re sitting at the table long after dessert is served, smoking, drinking the last of the wine, picking at the leftovers, making coffee and telling stories. Your pal is taking pictures of the forks stacked up and the wine stains on the table cloth while the cat is asleep on another guest.

You wake up late and make more coffee, sweep the remnants of last night into the hallway and wave at George on his way to the bathroom. There’s a little leftover food from dinner. You rummage further into the fridge: rice in a takeout container, a handful of stir fried green beans, sriracha and soy sauce. You get that going on the big skillet hot plate by the desk and the finishing touch is a perfect fried egg on top.

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RECIPE

BACON NACHOS

12 tortilla chips
4 strips thick sliced good smokey bacon
1 1/4 cup grated cheddar - jack cheese mix
12+ pickled jalapeños

Preheat broiler on high. Then julienne the bacon and cook halfway over medium high heat and drain on paper towels. Line a cookie sheet with foil before building nachos for 2 reasons! 1. Easy to clean, and 2. Easy to scrape off the melted cheese that falls off the chips. This melted cheese is just “the appetizer!” Lay out the tortilla chips one by one and not overlapping or a mound. Top with cheese and the par cooked bacon. Broil until cheese is good and melted and bacon is crispy. Don’t walk away from the oven or pass out as you will burn burn burn your nachos as they will cook within 2 minutes. Top with pickled jalapeños and eat up!
I’ve been making these nachos since as far as I can remember. They are meant for late night, on the fly and off to bed! Pretty much the perfect pickled antidote.

–Ford Fry, Put A Egg On It #15

PUT A EGG ON IT
IS MADE BY

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