Mexican sweet potato stacks

Give me anything and I can make it Mexican. 

Bacon, eggs and sweet potatoes? You could make some sort of hash browns or breakfast potatoes fried with bacon and topped with an egg.

But me? I would make these delicious Mexican stacks. 

And let me tell you, it totally works.

MEXICAN SWEET POTATO STACKS

Serves: 1

Preparation: 15 minutes

Two thick slices of sweet potato, baked

2 slices of bacon

1 egg

1/4 of an avocado, sliced

2 Tbsp. Monterrey Jack cheese, shredded

1/4 c. salsa

1. Chop the bacon into small pieces and fry over medium-low heat for 7 minutes or until desired doneness. Remove from pan and set aside on a paper towel to drain, leaving the grease in the pan.

2. Heat the bacon grease over medium-high heat. Put the slices of sweet potato into the pan and fry until crisp on both sides (about 2 minutes per side). Set aside and keep warm.

3. Lower the heat to medium and return the bacon to the pan. Add a bit of butter, if necessary. Add the egg and stir in the pan until done, about 4 minutes.

4. Divide the eggs evenly on top of the sweet potato slices and top with cheese, avocado and salsa.

Review: Recent recipes

Here's a roundup of all the yummy yummy things I've made lately.

BREAKFAST

Strawberry baked oatmeal: This is a really easy recipe that can be customized to please anyone. I made it with raspberries, blackberries, bananas, cinnamon, nutmeg and dark chocolate chips. It's SO GOOD and maybe a little high in sugar, but overall pretty healthy. I've eaten it for breakfast every day this week with a big scoop of Greek yogurt. It's super filling.

Quiche with bacon and leeks (recipe in Dutch): This is one of those recipes that looks fancy, like you spent hours in the kitchen, but it's actually pretty easy. I want to try to make it with creme fraiche or Greek yogurt to make it a little healthier; this version really high in fat and calories.

LUNCH AND DINNER

Polenta bake: Polenta is quickly becoming a standby for me. It's easy to make and the perfect base for a meal. I loosely followed the linked recipe, but honestly, you hardly need a recipe to make polenta. I stirred in Greek yogurt, zucchini and spinach. I also added some butter and mozzarella. It was a little too liquidy with the addition of yogurt and juices from all the veggies, so I will probably cut back on the amount of broth I use next time.

Black beans and coconut rich with mango salsa: Easy and super cheap. I love this recipe for work lunches.

Eggplant pizzas: Unimpressive. I will be trying these again, because the recipe says to cook the eggplant before you put the toppings on and I didn't do that (whoops). Maybe that will make all the difference.