If I had my own breakfast restaurant, this meal would ABSOLUTELY be on the menu! It has everything I love at breakfast: fried eggs, fried potatoes, berries, avocado, crispy jalapeño pieces! I mean, honestly, what more can you ask for? My husbands asks me to make him this at least once a week, and for good reason, it’s delicious!
Eggs and Potatoes Breakfast Plate
Servings: 2 | Cook Time: 30 minutes
INGREDIENTS:
- 4 large eggs
- 1 red potato
- 2 tbsp avocado oil
- 1/2 cup crispy jalapeño pieces
- 1 avocado
- 1 roma tomato
- 1 cup berries
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp paprika
- 2 tsp garlic powder
INSTRUCTIONS:
- Poke holes in potato using a fork and then cook in the microwave for four minutes or until soft. The fork should be able to go into the potato easily.
- Remove potato from microwave and roughly chop into smaller chunks
- Heat a medium sized pan to medium heat, add 1 tbsp avocado oil, and then add chopped potato. Season with salt, pepper, chili powder, paprika, and garlic powder and cook until golden brown on each side (about 8 minutes). Once brown, remove potatoes from pan and add the remaining 1 tbsp of oil.
- Crack all four eggs into the pan, cover, and cook for 3-5 minutes or until the edges are slightly crispy. Flip the eggs over and cook for 2 more minutes, then remove from pan and plate with the potatoes.
- Cut avocado into strips and place 1/2 on each plate, add berries, and sliced tomato then top the fried eggs with crispy jalapeño pieces and serve
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