sunday brunch = mexi-benny!

hello foodie friends!  gosh, i've been meaning to post more of my recent creations but have failed.  i want to make a vow: i'm going to start this very instant!  my most latest recipe came about for 2 reasons.  the first being that i had some leftover pork from some amazing "loaded baked yams" a couple of nights prior and the second being that i was seriously craving a good "eggs benny" sans hollandaise (b/c i never put the stuff on my eggs; i prefer just the yolk instead).

so here it is:

recipe: serves 1

ingredients
1/2 c leftover shredded pork (this was mixed w/ fresh garlic, jalapeños, black beans & hot sauce beforehand as well)
2 eggs, poached
1 whole-grain english muffin, toasted
2 tbsp guacamole
2 tbsp shredded habernero cheddar (pepperjack would be good too)
2 tbsp roasted salsa
fresh chives, minced
cracked black pepper & sea salt
hot sauce, your pick
reduced-fat cottage cheese (if you like cottage cheese as much as i do w/ breakfast!)

warm the pork mixture while you poach your eggs.  place the eggs in an ice bath and keep the pot of simmering water over the heat b/c you'll put the eggs back in for ~30 seconds to warm through when you're ready to plate.  toast the muffin and starting assembling: top EACH muffin half w/ 1 tbsp guac, 1/4 c of the pork and bean mixture, 1 tbsp cheese, egg, chives, salsa, s&p and hot sauce.  throw some cottage cheese onto the plate, bust the yolks and dig in!