I love eating breakfast for dinner and found an appetizing recipe for Autumn Eggs earlier this week. Sweet potatoes and Yukon gold potatoes roasted with thyme, mixed with sautéed shallot and lemon, then topped with an egg. The recipe called for a poached egg, but I am not the biggest fan of runny yokes, so I fried it.
I may just start eating breakfast two times a day since the dish was so good. And guess what? I am a big kid and can make that decision. Woot woot.