To get warmed up, I tried that Egg & Avocado thing that's been floating around the internet for months.
Ingredients
2 Eggs (medium or small)
1 Avocado
Chives
Sweet Potato
Sour Cream
Spinach
Field Roast (your favorite)
Lime
Salt
Pepper
Thyme
Instructions for Egg-thing
Preheat oven to 425 F.
Make some sort of support to keep your egg-filled avocado level. I used some crinkled-up tin foil. On the internet, the cooking gurus have avocado-shaped ramekins. Whatever.
Halve the avocado, remove seed. You may need to take a scoop or two out to make room for the egg. Just eyeball it, it'll be fine.
Set the avocado halves on a cookie sheet, with their supports. Crack the eggs, put one each in the center of the avocado. Season with salt, pepper, and thyme to taste. Squeeze a bit of lime juice on top.
Pop in the oven for about 20 minutes. Maybe longer. It'll depend entirely on how you like your eggs. I put the field roast in the same pan and cooked 'em alongside each other.
Instructions for Sweet Potato Garnish
I used half a leftover sweet potato. I think it was roughly a cup. Drop in a tablespoon of sour cream (yogurt might work too) and mix well.
Serve with whatever garnish you like, we had some spinach left over, so I scattered that on the plate. Picked some chives from the pot on the front porch (that purple flower). Nasturtiums or violets would be pretty... or glacier lily, if you have any.
Then a dollop of that mashed sweet potato, with a slice of lime.
Super yummy!
Oh, and I figured out calories, if you're into that.
Without field roast - 375 calories
With field roast - looks like most single sausages are in the 250 calorie range, so just add in whatever you had.
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