Good morning, you beautiful people! How are you? Good? Grand? Hooray!
So, here’s what my belly is still thinking about…
Remember my Avocado Fish Cakes with Pineapple Jalapeño Salsa from a couple days ago?
I felt like making them breakfast.
Like we need more proof that egg hats fit on just about anything….
AVOCADO FISH CAKES À LA EGG
TOPPED WITH PINEAPPLE – JALAPEÑO SALSA
No recipe needed (but click HERE for the original post with the recipe for cakes + salsa used here)…
All I did was crisp two of the fish cakes up in a skillet while I fried an egg in another.
I used a metal biscuit cutter (greased well) to cook the egg inside so it would stay perfectly pretty for the topper.
Covered it with another skillet so it would cook on both sides.
Plopped her on top of the crispy hot cakes.
Then spooned some of the salsa over top.
There’s some Sriracha underneath there somewhere.
And some more cilantro just for fun.
It was a very yummy, very filling, yet light and fresh breakfast.
Tasted perfect after a double sweaty cardio sesh.
And that pretty aqua colored fabric you see back there is s cloth napkin by DII Amazon. Specific design link to buy on Amazon found HERE. It says it’s spill proof… um… I can attest to that. Totally spilled Sriracha on it and just wiped it off with my finger. That was already coated in egg yolk.
I love when things are Abbey Proof.
Thanks for reading, y’all! Have a killer Wednesday. xo
Love the biscuit cutter trick!
Oh thank you!! I REALLY have to grease mine, because I’ve lost a few edges off my eggs in the past!. Mine are pretty old, and come with removable plastic handles on top, so I just use the metal ring itself. But, honestly.. most of the time my fried eggs are naturally odd-shaped. Sometimes I just feel like dressing them up 😉