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.