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Potato skins stuffed with cheese, avocado slices, and an egg for an easy breakfast.
Let’s face it, runny poached eggs make everything irresistible. Bright yellow yolk drizzling just the right amount of liquid gold over everything it touches. And as a mostly vegetarian, I eat a lot of eggs, so I care about their provenance. Cage-free is better, I suppose, than caged. But honestly, just barely. Pastured, if you can get them, is the way to go.
We’re lucky enough to have an egg ranch in our town – the last working ranch in existence now – and their eggs are pastured. I know the lexicon surrounding eggs has gotten complicated, but pastured essentially means the hens are raised outside and feed off the insects and grains in the…
View Full Recipe at The Wimpy Vegetarian
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