Did I ever tell y’all that I almost played Lizzie McGuire?

I was a very talented child actress.

I mean, I did mostly hip, local community theatre, but I was also in an infomercial about Tourette’s once. I got paid $75 for that gig.

Here’s how it went down:

It was closing night of this musical I was in. The theatre threw this huge party. A man in a skirt (I’m fuzzy on the details) comes up to me & my folks and says, “Your daughter is very talented. I’d like to be her agent.” I am all, “OMG, yes, I am a STAR & I will not let you down!!!” & my parents are all, “That’s sweet but we move to Tennessee next week – see ya!”

I kicked and screamed and rolled around on the stage in my party dress to prove a point.

All to say, I told all of my new friends in TN that I was almost on the Disney channel.

 

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

• 1 bundle of asparagus, rinsed + trimmed
• 6-8 eggs
• 12 oz. of soyrizo
• 4 whole wheat english muffins
• 1 cup of plain greek yogurt
• 2 chipotle chilis in adobo, minced
• 2 tbsp. of adobo sauce
• Juice of 1 a lime
• 1 tbsp. of honey
• 3 avocados
• 1/4 cup of sun-dried tomatoes
• 1 jalapeno, diced
• 1 tsp. of cumin
• 1 tbsp. of white vinegar
• 1 tbsp. of olive oil
• 2 tbsp. of cilantro, chopped + more for serving
• S+P, to taste

How to:

• Preheat oven to 400 degrees
• Arrange asparagus on a lined baking sheet + drizzle with olive oil + S+P
• Bake for 20 minutes
• Meanwhile, combine yogurt + chilis + adobo sauce + 1/2 of the lime juice + honey + S+P, set aside
• In another bowl, mash avocadoes + add sun-dried tomatoes + jalapeno + the rest of the lime juice + cilantro + cumin + S+P, set in the refrigerator
• Heat a skillet over medium heat
• Squeeze soyrizo out of the casings + into the skillet
• Cook until browned, 6-8 minutes
• Bring a pot of water to a simmer
• Add a pinch of salt + the vinegar
• Using a spoon, create a lil whirlpool in the simmering water
• Slowly pour the cracked egg into the water
• Cook for 3 minutes
• To assemble, spread some of the guacamole over a toasted muffin + top with asparagus + soyrizo + a poached egg + drizzle the hollandaise
• Sprinkle with remaining cilantro + serve hot
• Smash face directly onto plate + never come back up for air it is unnecessary

 

Adapted from here: http://www.halfbakedharvest.com/cotija-guacamole-chorizo-eggs-benedict-honey-chipotle-lime-sauce/