Brinner South of the Border

First, I need to apologize for the long hiatus. I've been working crazy hours the past few weeks and have not had time to blog about all the tasty things I've been cooking. Needless to say, I've got a good one for you.

Back to food: 'brinner' is definitely one of my favorite things. If you don't know what brinner is, first, slap yourself in the face, then read this: BR(eakfast for d)INNER. Got it?

Brinner can take on any type of breakfast food, but I decided on this occasion to go with Mexican because, well, I love Mexican food.

First, for my side I wanted to make a sweet potato home fries recipe  from Cate's World Kitchen that I found via Pinterest. Unlike my usual MO, I actually stuck pretty closely to the recipe, besides one key difference. Here's the ingredients Kate recommends:

3 tbsp olive oil3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced3 cups cooked black beans (or 2 cans), rinsed and drainedjuice of 2 limeszest of 1 lime1 tsp salt, dividedpinch or two cayenne1/4 cup chopped cilantro

I may or may not have accidentally bought yams. In my defense, they were right next to the sweet potatoes, they look really similar, and the labeling was confusing. That's right, I blame you, Acme Markets! Regardless they still had a really sweet flavor that worked well with the other flavors.

Not orange.

I diced them up and tossed them with some olive oil, salt and pepper and tossed them in the oven on a cookie sheet. I had to use two because my roommates and I really like potatoes. Also our cookie trays are baby-sized. Definitely need to do some kitchen supply shopping this summer.

I cooked them for probably about 30 to 40 minutes because I like my home fries crispy. Take them out every 10 to 15 minutes and shift them around though so they won't burn.

Plus one of them doesn't have edges. It's very strange.

While those are cooking up I zested the lime (I think I made that word up), squeezed the juice, and mixed it all together in a bowl with salt and cayenne pepper. I also added a little cumin cause I just love cumin.

Zesty!

 Once the potatoes are cooked, toss them in the juice mixture, add a can of black beans and through in some cilantro!

I want to eat this again!

The main course was also a Pinterest idea, this time from Food Beast: avocado eggs. It's actually one of the simplest things you could cook. Just cut the avocado in half, put an egg in the hole form each pit, and bake 'em!

 Just buy small eggs. Please, please buy small eggs. We only had large eggs and there were way too much whites to fit inside the avocado so they overflowed. It was way messier than I expected. But still delicious.

 Lastly I topped them with some salt, pepper, paprika and bacon bits.

 Get at me.