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Recipe of the week: Bear’s Avocado Skillet Dinner

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Bear’s Avocado Skillet Dinner

While many Americans consider eggs and sausage to be "breakfast" foods, my husband and I are big fans of so-called "breakfast for dinner". So this isn't something we'd ever have for breakfast (which for me typically consists of a cup of coffee) but at dinner-time.

1 large avocado
2 T extra virgin olive oil
2 T water
juice of 1/2 large lemon

2 T avocado or olive oil
breakfast or chicken sausage
1 lb red potatoes, baby
1/2 lb mushrooms, sliced
3 oz fresh spinach
4 oz broccoli florets, bite size,
2 red bell peppers, julienned
3 scallions, chopped
4 eggs
1 large avocado

1. Preheat oven to 200ºF.

2. Cook potatoes using your favorite method (7 minutes in the pressure cooker for me). Cut into bite sized pieces.

3. Make sauce in advance by blending all sauce ingredients. Set aside.

4. Pan fry sausage; put in oven to keep warm.

5. Sauté mushrooms in oil; put in oven to keep warm.

6. Stir fry potatoes, spinach, scallions, broccoli and peppers; put in oven to keep warm.

7. Fry eggs. When almost done, remove vegetables from oven, stir in mushrooms, and avocado sauce.

8. Plate vegetables. Top with sausage and eggs. Slice avocado and top.

Note: Grilling the vegetables adds a different spin to the dish.

Note: I took the photo before dressing the plates with sliced avocados. I'll do better next time.

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