Good Food, Healthy Life.
Weekends are for lazy mornings and breakfast hashes. I like to sleep-in at least one day on the weekend, just wake up on my own, no alarm. And then I drink coffee and read while Kris cooks me breakfast (haha, okay, not always, but sometimes it works out this way 🙂 ). Kris is better at making breakfast than me, so I can usually sweet talk him into making something amazing. Lately he’s been making breakfast hashes. And this sweet potato hash has been my favorite, so I thought I’d share.
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Apparently I’m a little behind the times with the cloud egg trend. I read an article a month or two ago about Instagram feeds blowing up with cloud eggs because, at that time, I’d never even heard of them! My Instagram feed still has not been flooded with images of cloud eggs….hmmm, maybe I just don’t follow the trend setters, or the bandwagon-ers, yep, using that as a word. And so I guess I’m now jumping on the bandwagon by posting cloud eggs. Cloud eggs are very versatile with your add-ins. I wanted to share one of my favorite combos of Cloud Eggs with Cheddar, Chives, and Bacon.
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My best friend, Kendra, gave me the idea for this post. She was in town last weekend for her bridal shower. We did a brunch bridal shower and her mom made this delicious frittata. And then Kendra made it when she got back home and suggested I make it for the blog. I’m a big fan of Bobby Flay recipes. Kris and I ate at one of his restaurants in New York City a few years ago, and it was amazing. I still remember how good the pork chop was that I ordered…. New York City was a fun trip. But back to Bobby Flay’s Cherry Tomato, Sausage, Arugula, Ricotta Frittata (say that five times fast).
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