*****Mexican Eggs Bene and WWBH do? and looking for a better breakfast

Breakfast with the BL guru.     A good way to start the day, always ready for the next challenge......

Eating with Dignity
phegland@mac.com
Stoneware Pottery

This evening I finally found the ingredients for another exotic breakfast which I will share with you tomorrow.   A mexican egg recipe made mostly in Israel.   That is where it is a signature dish.   Only time will tell.   To get the ingredients I shopped at the local grocery store.   I found chipotle peppers, adobe sauce, "light" mexican cheese, cilantro, haas avocado, cage free local eggs....so when I got to the check out I had to explain myself because the cashier had to ask the name for the cilantro (is this parsley) and the avocado.   I stated there were some strange and exotic foods I had picked out.  The grocery bagger was not having it.  "You call a green bell pepper exotic?   Eggs?   Red onion?  Roma tomato?"   I started to laugh (re:   Laughter Yoga, 15 minutes a day, so I had to get my quota in  before the personal eyelids close).   He explained he had been in every time zone and in 4 continents, explaining that this one doesn't  count as one of them.   Then he tried to explain where he had spent the most time, and the location of  Turkestan, we both tried to spell it (how many Ks, and how many Gs), by the time we were done,  (I have internally conceded that he won the "exotic" contest if there was one)  and we both wished each other a Merry Christmas.

I kept thinking about it and decided I could eat 150 calories and enjoy it better than a piece of toast and jam.  Here's to breakfast before bed.
*****MEXICAN EGGS BENE
1.  Salsa:  lime juice, cilantro, diced tomato (I used my dehydrated Romas without dicing), minced red onion, chopped avocado, cracked black pepper and salt, about 1 Tbsp of each, and set aside
2.  Egg:  free range egg cracked into boiling water with white vinegar about 1 Tbsp., egg done when floats or however cooked you want it, I don't like runny eggs myself.
3.  Meanwhile saute about 1 cup of spinach and place on top of half a piece of toast (1/2 English muffin, or 1/3 slice of a bagel, I used poppyseed), then place cooked egg on top and salsa on top of that
4.  2 Tbsp of yogurt on the side.  


So that's it for now as the Fargo Foodie sees it.