BREAKFAST. This has to be one of the best words in the English language.
I love breakfast. So muuuuuch.
And, since I am unemployed at the moment, I usually eat breakfast around 9:30-10:00 a.m., which means I eat two meals a day most days. And I like a BIG breakfast.
Since I know all 11 of you who read this blog were dying to know if I ever use leftovers, I do. In fact, I used the chicken from the crockpot recipe on the sweet potato recipe for my roommate the other day. Today, I found a way to use the sweet potatoes (I had two halves left), along with my homemade bread.
So THERE. I can be resourceful.
I always have eggs in the house, because if society didn’t frown on it, I would probably eat a dozen a day. I just love eggs–cooked any way.
A STRAIGHT DOZEN.
Anyway, you want a quick, ridiculously good breakfast? Here it is!
Sweet Potatoes and Eggs, Awesome Style
three eggs (or just two, if you are a normal person, not a freak like me)
half of a cooked sweet potato
half of an avocado
cilantro, finely diced
one green onion stalk
bread to toast
olive oil/canola spray
First, dice the cilantro and green onion, cube the avocado. Set aside. If you don’t have avocado, no worries. Use a little red or green pepper (if you have jarred and marinated, those will work too). I am lucky that in So. California, we have avocados coming out of our ears.
I actually grew up next door to a family that had a whole grove. I mean, you came home with guacamole all over your feet. It was pretty sweet. Plus, we had a maniacally overproductive apricot tree, so there was always a trade going on between the families.
Sorry, I love stories.
Basically, the eggs are the only thing that need to be cooked, but the potatoes need a little life. Put a little olive oil in a hot, medium-sized skillet to brown and heat with the green onion. This only takes 5-6 minutes. Push them all over to one side, spray a little canola oil on the empty side, crack the eggs (on a flat surface, since it will save you from getting shell in the pan) on the other side.
I break the yolks and just start mixing. Don’t worry, it’s gonna taste good, it doesn’t have to look like it came out of Vogue magazine.
Throw the avo in there at the last minute, plate, and sprinkle the cilantro on top. Toast your bread, and eat this monster up!
Use your favorite hot sauce (come onnnnnnn, you know I love red pepper, so of course I LOVE all hot sauces).
By the way, it was really good:)