For the most parts, breakfast food around our house is a healthy affair. Oatmeal every which way, a green smoothie every single day, whole grain pancakes with fruit, etc. For the most part this suits me just fine. A big ol’ plate of eggs, bacon and potatoes has never been my thing. But my biggest weakness? Well, that would be biscuits. Fluffy, flaky and buttery – they are sort of a constant, baseline craving for me. I generally ignore it and make a healthier choice but once every few months or so I will indulge. It was time.
The craving had reached fever pitch and on that particular day, I was in the mood for something with Mexican flavors. I mixed in diced jalapeño and a generous amount of shredded cheddar. That was already fantastic. But then, that part of me that can never refuse a runny egg piped up and the next thing I knew, I ended up with this – a jalapeño cheddar biscuit topped with avocado, salsa, and a poached egg. Thank goodness such things freeze incredibly well. I popped all the unbaked biscuits into the freezer before I could have seconds. But of course, now I know they are there, already tempting me till next time.