It's that special time of year, my friends. When we're so excited school is back in session but waking up to make lunches feels like hell. When we're thrilled the holidays are over but we want to pay someone one billion dollars to remove all the Christmas decorations. Or maybe that's just how I feel: halfway between motivated and lazy. Somewhere in the middle of wanting to eat fish and kale every night and wanting to order Chinese take-out. I'll get there, I'm sure of it (wherever "there" is), so I'm trying to be patient with myself, which was a resolution of mine after all. As was optimism, so here goes... will I blog more in the new year? You bet I will! Will I take better care of my skin? Probably almost every night or at least once a week! Will I learn to say no? No! I mean, yes! Will I put down my phone more? What phone!? Will I floss my teeth? Certainly not!
Ok, I feel better now. I feel ready to face 2017 and the dentist at the same time!
For now, though, I feel ready to share these baked eggs nestled in hash brown cups that I made the other day. Of course, the recipe called for potatoes (that are then baked and shredded into hash browns), but I didn't have them so I saut�ed some frozen tater tots on the stove and then mashed them up. I'm pretty brilliant, I know. I used a variety of regular taters and sweet potato, which added a lovely balance to the dish. These make a perfect breakfast for busy on-the-go mornings, which is pretty much every morning right?
Recipe HERE.
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