canela's kitchen

55 minutes

So I live with a man who doesn't like traditional breakfast in the morning. His reasoning makes sense... most breakfast foods are full of carbs which lead to a false sense of energy and hard crash during the busiest part of the work day. Needless to say, breakfast is always an adventure in our house. Not to say we don't sometimes indulge in pancakes and french toast from time to time - but usually, we have something savory with an egg for a little protein.

I found this little ditty on Pinterest via HummusSapien. Super easy, super simple, and 4 ingredients. The day I decided to make this, I didn't have any salsa in the house. What I did have, were tomatoes, red onion and cilantro. I had ordered 1 tomato from Instacart, and the shopper accidentally sent me 1 lb of tomatoes. So yeah... I had tomatoes. After dropping off my grandson at day care, I stopped into my favorite bodega for a cup of coffee and decided to grab a couple of jalepeno peppers and a lime. The result, was fresh pico de gallo to make this recipe even MORE YUMMY than I could have imaginesd. Also, I used baked organic yams instead of sweet potatoes. We like our eggs a little runny, and an over medium egg was the perfect topper for this delectable concoction. If you prefer your eggs cooked all the way through, fried won't be horrible, but it sucks to be you that you can't taste the deliciousness that is the runny egg mixed with the salsa and potato. Think of it as a heuvos rancheros, without the beans and tortilla - only sweeter. ^_^

Ingredients

2 yams, baked

1 avocado, ripe

1/2 cup fresh pico de gallo

2 eggs, to order (over-easy, over-medium or fried)

Directions

Wrap yams in foil and bake in the oven at 400 F for 1 hour.

Prepare pico de gallo, cover and refrigerate until ready to use.

Slice avocado and set aside.

When the potatoes are done, remove from the oven and place on a plate to serve.

Cut the potato open using a butter knife, then mash the insides with the knife blade until the potato is nice and open.

Place a nice dollop of pico de gallo on the potato.

Top with 3-4 slices of avocado.

Cook egg to order.

For Over-medium eggs; heat a pat of butter, or 1 tbsp of olive oil in pan until hot, being careful not to burn it.

Crack egg into the pan, seasoning with sea salt and pepper, allowing the egg white to set.

This will take approximately 2 minutes.

Add 1 tbsp of water and cover.

Cook for 1 minute and remove.

Top loaded potato with egg.

Serve immediately.