Avocado, Egg and Yam Sammich!

Good morning my tasty little love muffins!

Hope everyone is doing just dandy.  Culinary school is going swell!  If you notice that the background and the plates in my photos are different, that’s because they are.  I moved!  Getting all fancy now.

In order to celebrate, we are going to prepare some breakfast comfort food: Avocado, Egg and Yam Sammich!

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Below are the list of ingredients for this recipe:

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Ingredients:

1/4 Lb of bacon

1 Avocado

2 Eggs

1/2 Yam – sliced

3 Chives – diced

First, let’s start off with the bacon! (Everyone’s favorite food group!)  I like to bake my bacon, because I don’t like when bacon becomes aggressive and starts attacking me with it’s oily goodness.  I put mine in the oven at 425F for 20 minutes, then flip the bacon with tongs and let bake for an additional 10 minutes. This will give you super crispy bacon. (Delish! And yes… I made the whole pound of bacon and ate the majority of it.)

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While the bacon is cooking, let’s work on the smashed avocado.  Cut the avocado in half lengthwise and remove the pit.  Score the avocado with a knife and then use a spoon to scoop out the meat into a bowl.  Add some salt, pepper and a little lime juice if you want to jazz things up and then smash together using a fork.

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Next, dice up the chives for your topping.

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Then slice the yam.  Take a tray and put some oil on it and then put your yams onto it.  You should be able to put these in the oven around the same time that you are cooking the bacon on it’s last leg after flipping and cook for 15 minutes.

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When you have about 5 minutes left, fry your eggs!  To get  a real good sunny side up, use medium heat to cook your eggs.  As soon as the egg whites start turning white and cooking, put a plate over the pan to allow the steam to cook the yokes.  This will help with preventing the egg whites from overcooking and burning.

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Once they are finished cooking, plate your food!  I layer mine by putting the yam on the bottom, the smashed avocado, then the bacon, the egg and then the chives! Last, and final step, eat and enjoy!

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As always, thank you for stopping by and cooking with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!

Buen provecho!

-V
Yum

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