Go ahead and start off this meal by putting the 3 tablespoons of butter in a sauce pan. Let the butter melt and then add the eggs. As the eggs start to cook, reduce heat to low and stir. Once stirred let cook for a little longer checking frequently. In the mean time, slice and chop the tomatoes, and slice the avocado. Stir the eggs some more until desired texture (I like mine a little more wet). Season, and place on a plate.
Put the potatoes in a pan (mash if you haven't already). Add three tablespoons of butter. Stir in as butter melts. Add ranch seasoning and heavy whipping cream. Stir until all the liquid is absorbed. Turn off heat and serve with the eggs. Add the sriracha sauce, then the chopped tomato and sliced avocado. Breakfast is served!
Do not burn the eggs, they are too delicious to waste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 198 (84%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 54.8mg||17 %|
|Sodium 489.9mg||17 %|
|Potassium 471mg||12 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 5.6g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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