Chicken Nachos

             Ingredients:

2 packs of Doritos Nacho Cheese
1 chicken breast
2 tomatoes
10 slices of cheddar cheese
2 tablespoons of jalapeno
1 can of mexican beans
3 tablespoons of sliced olives
3 tablespoons of milk corn
2 teaspoons of chili powder
2 teaspoons of dried coriander
2 teaspoons of black pepper
Half of a white onion
5 garlic cloves

              Instructions:

Cut the chicken breast into thin slices.

Put some olive oil into a deep pan and heat it. Add the chopped onion and the garlic cloves and stir them until they get golden brown.

Add the sliced chicken breast, then the grated tomatoes and finally the mexican beans.
Continue stirring for 10 minutes.
Then add the chili powder, dried coriander and black pepper.

In a mixing bowl, mix the jalapeno, sliced olives and mixed corn.

Place the chips on a baking tray and pour that mixture on it. Cover them all with your cheddar cheese.

Cook it in a pre-heated (220C) oven for 10 minutes.

                                                                                        Enjoy!

Tomato, Ham and Pesto Omelette

             Ingredients:

2 eggs
1 tablespoon of pesto
1 tomato
A slice of ham
1/2 tablespoon of butter

            Instructions:

In a mixing bowl, crack the eggs, add the pesto and sliced ham.

Chop the tomato into little squared pieces.

Heat the butter in a pan and add your mixture on it.
As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 5 minutes.

Cover the half of your omelette with chopped tomatoes and overlie it with the other half.

                                                                                Bon appetit!

Poached Eggs on Toast

               Ingredients:

2 eggs
4 glasses of water
1 tablespoon of cider vinegar
4 slices of smoked chicken
2 slices of bread
2 slices of cheddar cheese (you can decide on how much to add depending on the size of your breads)
4 leaves of fresh basil
1 teaspoon of salt and black pepper

              Instructions:

Pour the water, cider vinegar and salt into a deep pan and heat it until the water starts to boil
Turn down the heat when it starts to boil and crack one of the eggs into a soup ladle
Dip the soup ladle for 30 seconds before you let go the egg and follow the same process with the other egg
Cook the eggs in the water for 2-3 minutes and in the meantime put the slices of smoked chicken on your breads and put them in the oven until the smoked chicken gets crispy
Take the eggs out with the help of a slotted spoon

Put the cheddar cheese on the slices of smoked chicken and bread while they are still in the oven and wait for 2 minutes

Get the breads out, put the eggs on it and decorate your breakfast with some fresh basil

You can serve your breakfast with some tomatoes and a green apple.

                                                                                                                Bon appetit!