NAME THIS RECIPE: Crepes, Yams, & Eggs

The Yammy French Resistance

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I sent the YAMMY FRENCH RESISTANCE breakfast recipe to our weekly recipe e-mail subscribers last week, and asked for a new name.

What name do you think it should have? Sorry POLL CLOSED on SUNDAY NOVEMBER 23rd.

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Yep – that really is what Dad has called his creation…The YAMMY FRENCH RESISTANCE so please take the POLL and give this delightful dish a name it can be proud of!!

This recipe makes 2 servings.

What you’ll need:

• 1 Large Yam
• 4 eggs
• 2 large (plate size) crepes
• 4 Tablespoons Medium Salsa

What you do:

1. Cook the Yam in the microwave. Remember to pierce it with your fork before you cook it. Every microwave is different but it should only take 5 minutes on high to cook it (smaller yams will take less time and very big yams will take 7 or so minutes).
2. Take the cooked Yam out, slice it into 1/2 inch slices and peel the skin off.
3. In a skillet, heat a tiny bit of butter (or use non-stick spray), and brown each side of the Yams.
4. While your Yams are browning, take out another skillet and poach the eggs (I’ve included instructions on poaching eggs below).
5. Warm up the crepes (you can do this in the microwave for a few seconds or heat them in a pan).
6. Warm up the salsa in the microwave.
7. Lay each crepe out flat on a large plate. Spread the warmed salsa generously over the warmed crepe.
8. Fold each crepe inward to form a square (see picture below). Place 2 slices of yam on top, then place 2 poached eggs on top. Add a bit of salsa on top of the eggs, then garnish if you want to (they used Rosemary and some fresh flowers).