Breakfast Stack

Ingredients

• 4 slices of rye bread (I used a macadamia nut rye)
• 4 fried or poached eggs
• Hash
• 1 Tbsp olive oil
• 1 medium sweet potato (or 2 small), peeled and cubed
• 1 medium carrot (or 2 small), peeled and cubed
• 1/4 red onion, chopped
• 1/2 c water
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• salt and pepper to taste
• zest of 1/2 orange (optional)
• 1 Tbsp orange juice (optional)
• Jalapeño cream cheese
• 1 tsp olive oil
• 2 medium jalapeños, seeds removed depending on taste
• 1/4 c softened cream cheese

Directions

• 1Start by making your hash by adding all the ingredients to a saucepan and simmer covered until softened. Then cook uncovered until the liquids have evaporated.
• 2While this is happening, Fry off you jalapeños in the bit off oil until tender. When tender, fold it into your cream cheese. (You could also make it in a bigger amount and store it in the fridge for when you want to add something creamy and spicy to any dish)
• 3Prepare your eggs and toast your bread.
• 4All that is left is the stacking, dividing the hash and cream cheese equally among the 4 slices of toast and topping each one with an egg. I like to serve mine with a bit of sliced avocado topped with smoked paprika. Enjoy!
• Nutrition:
• 1285 calories, 22 g carbs,18 g fat, 12 g prot.

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