Saturday, March 15, 2014

Southwest Sweet Potatoes With Poached Eggs

“If we were taught to cook as we are taught to walk, encouraged first to feel for pebbles with our toes, then to wobble forward and fall, then had our hands firmly tugged on so we would try again, we would learn that being good at it relies on something deeply rooted, akin to walking, to get good at which we need only guidance, senses, and a little faith...Instinct, whether on the ground or in the kitchen, is not a destination but a path.” ― Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace
How are you, friends? I will admit that, amidst this busy season of my life, I am finding myself massively run down. Last night, I canceled all my weekend plans, went to bed at 8pm, and slept until almost 10am this morning. 

So much about this past year has felt guided by instinct, instead of logic. I left a great job that no longer felt right, took another that felt like (and has turned out to be) a great fit, and have made more decisions based on gut feeling than ever before. Since moving to Colorado really, I've had the sensation of being propelled forward by some unseen momentum, self-contained and yet decidedly not in control.

Now I wobble forward toward a new set of adventures--moving into my first real house, among others--feeling my way, relying on my senses and a little bit of grace. It's halfway between a paralyzing stress and a stunning exhilaration, and I'm trying to stay present.

Perhaps relatedly, my appetite's betrayed me lately. Whether it's the stress or the change in seasons, I've had a harder time identifying foods that sound good. Today, the simple rootedness of sweet potato held appeal, so I went with it. Very few things feel in my control right now, but making a healthy and wholesome brunch is one of them.


Half a sweet potato
1/3 cup freshly made pico de gallo (homemade or store-bought)
1/3 cup shredded cotija
1 slice of bacon, cooked and crumbled
2 eggs, poached 
1 tbsp scallions, chopped
Pat of fresh grass-fed butter or ghee
Cilantro, chopped

To Make:

Heat oven to 400 degrees. Make your sweet potato by poking it a few times with the tines of a fork, then baking it in the oven for 40 minutes or until it's done. Once it's done, cut about half of it into slices or cubes. (Save the other half for another meal.) Top the sweet potato with a pat of butter or ghee, the pico de gallo, crumbled bacon, and shredded cotija. Meanwhile, poach two eggs and, when done, add them to the top of the other ingredients. Sprinkle the whole thing with a bit of chopped scallion, and, optionally, some chopped cilantro. Douse liberally with Cholula hot sauce, as desired.

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