I’m smack dab in the middle of my first Whole 30 program. For those that don’t know, it’s a 30 day “diet” that is meant to do a whole lot of things: heal your gut, break bad relationships with food, possibly cure you of any number of things. It means for 30 days I cannot eat dairy, grains, legumes, added sugar, alcohol and some other things we generally avoid anyway.
I have secret, unrealistic hopes that at the end of this, I’ll eat a slice of pizza and my body will be like “Gluten! We’ve missed you these last 4 long years, but we welcome you back with open arms!” Is this scientifically sound? Probably not. But I don’t operate in the realm of science, people. I operate in the realm of hopes and dreams. And a girl can hope for a slice of gluten-full, thin crust pizza all she wants.
Besides a deep love of pizza, I have a serious thing going on with eggs. They are without a doubt my favorite food. Ever. I can eat them morning, noon and night (and, in fact, have done just that recently) and not get sick of them. Fried, boiled, baked, poached. Whatever. Breakfast is my reason for being, people.
So this morning, I was feeling like maybe I wanted a break from spinach and kale with my eggs and whipped up this baby:
This lovely morsel (okay, it’s more than a morsel) is heaven on earth. I’m gonna make it again
for dinner tomorrow, without a doubt.
Here’s what you do. The night before you want this you need to make some pork carnitas in the crock pot. I prefer to do this on a Tuesday and use it for our weekly Taco Tuesday. Just throw some pork chops or loin in a crock pot with some chicken broth, cumin, chipotle chili pepper, garlic and salt and let it do its thing for 8 hours. Take it out and shred it and then “fry” it in a skillet until it’s crispy. Then it’s taco time.
The next morning, shred a sweet potato (I used a gold sweet potato. It’s not as sweet.) Pour a little oil in a skillet and spread it out. Cook the sweet potato on medium high until it browns, flip it, repeat. Push it aside and throw some left over pork in next to it until it’s warmed. Remove both to a plate (layer it) and then it’s time for the eggs.
I used a new skillet that was cool so I didn’t burn the eggs. Because I’m doing Whole 30 I used oil, but butter would be spectacular, of course. Put your oil in the skillet, heat it a little, crack two eggs. Let them cook until they’re flippable. Then flip them, and cook for just 30 seconds or so. Long enough to finish cooking the whites while leaving the yolks runny. Slide those onto the pile of yum on your plate. Top with guacamole.
I had leftover guac that I made last night, but I usually prefer to just smash up an avocado with salt.
Dig in. And prepare for sad feelings when your plate is empty.