Inspired by Amigo's Chipoltle salsa, I made eggs florentine for breakfast

First I washed and cut potatoes for the pan roast, throw them in with a little olive oil, salt and pepper. I was on a garlic kick so i pressed three garlic and put that in for the last five minutes. I cut my potatos in to small chunks and a whole pan roasts in ten or less.

For the spinach: wash, then stuff a saucepan to the top, put a lid, a little water and five minutes on high. Strain, chop, throw in a skillet with a pressed garlic clove and sprinkle with parm, salt and pepper.

Mushrooms are simple: slice, put in smoking hot pan. Leave for a few moments, the side facing you will start to sweat, flip, cook till browned.

Scramble some eggs and done! I garnished the whole business with fresh tomato, and cilantro. The best part was smothering it with chipotle sauce I got from Amigos yesterday. I just discovered this sauce. Its the perfect balance of smoky and spicy with a tang of fresh salsa. I actually started this meal thinking about what would go with this sauce.

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