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Maddy Douglass

Knitter and lawyer in San Francisco. 

Loves coffee, crafting, culture, and cheese plates.

"Say what you mean, mean what you say." 

 

Wakey wakey, eggs and... baked potato?

If there's anything that I love in this world more than breakfast food, I challenge you to find it. My ideal morning consists of hot coffee with cream and sugar, fur-lined slippers, and a meal involving eggs, avocado, and potatoes all at the same time. Lately, I've been craving this crucial combination for more than one meal a day - and to satisfy this craving, I've had to get a little inventive.

I present to you: The Breakfast Potato.

IMG_3672 IMG_3682 IMG_3674This bad boy packs a protein punch with the eggs and avo, while the salsa adds a bit of juiciness to the starchy potato. I'm a big fan of cilantro so I like to top it with a healthy serving of the green stuff.

The Breakfast Potato Ingredients per serving: 1 potato (or 1/2 if you choose particularly large spuds), 1/2 avocado, 1-2 scrambled eggs, a healthy dose of salsa and cilantro, salt and pepper.

For a quickie baked potato, wash your spud well and pork with the prongs of a (sturdy) fork all over. Wrap in a damp paper towel and microwave for 6 minutes. Carefully (!) feel the tater to see if it has softened, and if it hasn't (and the paper towel hasn't started burning yet... beware this rookie mistake I have made several times) then zap it for another minute or two.

(Pro tip: you can also wrap it in tinfoil after taking it out of the microwave and let it sit in foil for another 5 minutes to steam!)

Once your tater has cooked, slice that puppy open and begin layering on your extras. I like to start with the scrambled eggs, douse them in salsa and cilantro, and layer my avocado around the periphery.

Other topping options include: sour cream, refried or black beans, sliced jalapenos (sauté them in butter for a truly decadent dish), and carnitassssss.

 

The final step? Digging in! And then take a nap. You'll need it.

 

Jump(suit)ing into action!

Making it through Monday

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