One thing that will tempt me to shuffle out of my comfy bedroom is a concoction I lovingly refer to as my yum-yum breakfast bowl. It is sooooo good!
First step? Get all the ingredients you need, specifically:
1 scallion, sliced
1 blob of coconut oil
2 eggs, size of your choosing
1/2 avocado, checkerboarded
1 pile Tony Chachere's spice mix of choice
diced tomato, to taste
2 tbsp salsa
sliced jalapenos, to taste
I start by cooking my scallions in a big blob of coconut oil. Call me paranoid, but after scallions were the subject of quite a few foodborne illness breakouts, I couldn't eat them raw anymore.
After a minute or two, I add my eggs. I have experimented with the number of eggs I can consume at any given time. It's the three bears of eggs for me. One is too little. Three is too much. Two is juuuuust right. I break the yolks and stir and stir and stir.
It's up to you whether you keep the eggs in long enough for them to dry out. I'm married to a dry-eggs guy, but there was a time that I ate runny yolks. Okay, I still eat runny yolks when I don't have a yum-yum bowl.
Once I mix this all together, I cover it with Tony's. I stop one shake before I know it'll speak to me later in the form of heartburn.
Now, you could stop right there and start eating because I know it smells good. You could also add diced tomato or salsa, and even jalapenos, if you can handle them. My esophagus usually says no.
I know everyone is thinking 'what's up, girl, where's the bacon?' -- and you would be correct. Where?! My bacon would have a whole post to itself. Today? It's a day dedicated to my yum-yum bowl.
So, there you have it: a good reason to get up in the morning. Thank me after your first bite of bliss.