Joe left for Austin yesterday and made the 13 hour trip alone in one piece (thank the Lord!). He’s settling into our summer rental and already planning on going to the farmer’s market this morning…he is really going without me! I’m a little in shock still. I made him promise he would cook at least one “normal” meal this week for himself. He came back with two, so maybe he’ll have a new recipe to add next week!
I have one more week of work in the office and then I head down with my sister and my two pups next Saturday. I am so thankful she is coming with me because I really don’t think I could make that trip all by myself. I’m going to be working for my current company remotely for a while which will be a nice transition and will give me time to look for a job. It is going to be hard to stay focused at home with all the newness, but I know I can manage!
I am getting very excited for the food scene in Austin. There are so many places I want to try and Joe and I have already started a long list of restaurants. On the top of my list right now is: Lick Ice Cream, Cherrywood Coffeehouse which is right by our house, Hula Hut Hawaiian-infused Tex-Mex, Freedmen’s unique BBQ and Picnik a Paleo food truck. Man this is going to be hard not treating every day like a vacay!
Now on to the recipe. This is really more of an idea than a recipe but it’s something I eat so frequently that I wanted to add it. For breakfast, especially during the week, I like to heat up whatever leftover veggies I have along with some kind of meat. I add one or two eggs (either fried or scrambled), a diced avocado and some hot sauce. It’s filling and delicious.
This morning I had some leftover bell peppers, yellow squash and asparagus we cooked on the grill last week. I added some prosciutto that I crisped up on the stove. I then heated up some bacon grease (the best fat for cooking eggs in my opinion) and cooked up some scrambled eggs. Topped it with half a diced avocado and some hot sauce. So delicious! Another favorite combination of mine is sweet potatoes and crumbled breakfast sausage. Last week I used a lamb breakfast sausage I got from the farmer’s market and it was soooo good. Served this with a cup of decaf coffee and organic heavy cream. Enjoy!
Any Meat and Veggie Scramble
|Prep time||15 minutes|
- 1/2 cup cooked veggies (such as bell peppers, mushrooms, asparagus and sweet potatoes)
- Meat of choice (such as cooked sausage, bacon or prosciutto)
- 2 eggs (whisked with salt and pepper)
- 1/2 avocado (diced)
- Hot sauce
|Heat up your veggies and meat as necessary. Either warm in microwave for 30-45 seconds or on a medium skillet over medium heat.|
|If you used the skillet for you veggies/meat, wipe clean and add your fat of choice (I always use bacon grease when cooking eggs). Heat to medium heat and add whipped eggs. Heat, turning eggs over until cooked through.|
|Serve your eggs over the meat and veggies. Add diced avocado and as much hot sauce as you can handle!|