Eggland’s Best Buffalo Chilaquiles

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Buffalo Chilaquiles 


  1. Whisk together 4 eggs with salt and pepper. Heat oil in a non-stick skillet over medium heat. Add the Eggland’s Best eggs to the pan and cook gently pulling the edges in until soft, creamy and scrambled, set aside. 
  2. In a large skillet, heat the enchilada sauce over medium heat. Stir through the buffalo sauce to heat through.  
  3. Fold in the tortilla chips until coated in the sauce. 
  4. Add the scrambled EB eggs and half of the black beans to the tortillas and fold through to combine.



  1. Heat a non-stick skillet over medium-low heat with oil. Crack the Eggland’s Best eggs into the skillet. Cook on medium-low, and as the whites begin to set, spoon the oil over the whites until cooked through. 
  2. Serve the Chilaquiles drizzled with ranch sauce and sliced avocado. Top with the Eggland’s Best fried egg, black beans, and chopped cilantro.