Chili Dusted Duck Fat Sweet Potato Chips with Avocado Scrambled Eggs

After the craziness of two big nights under the fancy white tents at Savor Pittsburgh and judging all those fantastic dishes, our Sunday morning was a lazy one.  Whew!  What a non-stop few days!  Come this morning, Mark and I need a break - if only for a few quiet hours.

I'd like to say we just kind of lounged around and relaxed, sipped Bloody Marys and noshed on this beautiful brunch dish, but the relaxing occurred AFTER the cooking...then it was really well-deserved!  Had we thought ahead, the crema and chili salt could have been done the night before and would have made this morning's prep much easier.  

Still, it was worth it! Duck fat sweet potato chips dusted with chili salt, crowned with avocado cubes cuddled oh so tenderly into softly scrambled eggs (with a little jalapeno kick!) and drizzled with cilantro lime crema were just the way to chill.  

Sounds strictly like a brunch dish? Ha!  It will make killer leftovers for breakfast tomorrow!  

 

Chili Dusted Duck Fat Sweet Potato Chips 

with Avocado Scrambled Eggs

• 1 teaspoon chili powder
• 1 1/2 teaspoons Kosher salt
• 1/4 teaspoon cumin powder

• 4 ounces sour cream, or use Fage Greek yogurt - 0% fat is what I used
• 2 tablespoons milk
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• 1 lime, juiced
• 1 tablespoon fresh cilantro, minced
• 1 teaspoon tabasco sauce, the GREEN kind!
• Kosher salt, to taste

• duck fat
• 1 medium sweet potato, peeled

• 2 tablespoons butter
• 4 eggs
• 1 tablespoon water
• 1 avocado, cubed
• 1/4 medium jalapeno, cut into 1/2" strips and then across into slivers
• 1/2 teaspoon kosher salt

Chili Salt:  Combine and set aside.
 
Crema: Combine and set aside.
 
Chips:  In a medium pot, heat 3" worth of duck fat to 375 degrees.  While the fat is heating (watch carefully!), using a vegetable peeler (I like my nice swivel blade one that's about 3-4" wide), cut thin sliced of the peeled sweet potato and let them sit until the fat is hot enough.  When the fat is at temp, fry the sliced potatoes several at a time - maybe 12 or so - until they nearly stop bubbling.  Remove with a spider or slotted spoon to a paper towel lined plate.  They won't seem crisp, but will crisp up in seconds once they're out of the oil. Don't let them brown or they will be overdone.  When they're all done, keep them warm in the oven.
 
Eggs:  Melt the butter in a skillet.  In a bowl, scramble the eggs, water, jalapeno and salt with a whisk.  Pour the eggs into the skillet and gently move them with a spoon until they start to set a little.  At that point, add the avocado cubes and continue until the eggs are just how you like them.  I like mine slightly wet and not overcooked.
 
Assembly:  Mound the chips on a serving plate, sprinkle with the chile salt, mound the eggs in the center and drizzle with the crema.  Garnish if you wish.
 
NOTE TO SELF:  Make the chile salt and the crema the night before to make Sunday morning just a little more relaxing.  


By the way...my report on BOTH nights of Savor Pittsburgh is coming up in a day or two.  Stay tuned!