Breakfast bowl
For the love of all things Holy, do yourself a favor and prep all of your ingredients in advance (mise en place as we say in French cuisine). Chop your veggies and measure out everything so you are not freaking out in the kitchen.
Heat your dutch oven on medium heat for a couple of minutes, then add the bacon and saute until crisp. Remove the bacon and place in a paper towel lined dish.
Quarter the cherry tomatoes and mix with the green onions, cilantro, lime juice and zest, jalapeño, salt and pepper. Stir and set aside.
Whisk the eggs and milk. Once the bacon is removed, pour the egg mixture into the dutch oven and turn the heat down to med-low. Lightly season with salt and pepper and constantly stir to scramble the eggs.
When the eggs are almost done (not completely dry), turn off the heat and use the residual heat. Sprinkle on the cheese and then place onto a serving dish.
Sprinkle the bacon on top of the eggs, then add the tomato mix and avocado slices.
Ingredients: (Serves 4)
4-5 pieces of bacon, diced
1 Tbsp olive oil
6 eggs, whisked and combined with 2 Tbsp milk
1c cherry tomatoes
1/4c chopped cilantro
Zest and juice of 1 lime
1/4c green onions
1/2 of a jalapeño, diced
1/4 tsp salt
1/4 tsp pepper
1/2c grated cheddar cheese
2 avocados, sliced