6 eggs 1 tablespoon (14 grams) soup biscuits 2 cups (466 grams) mashed potatoes and chopped black pepper 1 teaspoon (14 g) Greek yogurt (to taste)
Beat eggs and biscuits in a large bowl. Sprinkle mashed potatoes in egg, trying to disperse as little as possible. Stir over medium heat and add butter, add egg mixture to chipotle and turn heat to medium low when bubbly. Using a rubber spatula, gently lower the eggs alongside the puzzles when cutting the eggs. When preparing eggs, use a stove and a spoon to stick the tartar. Place the bowl on a stove and place the pot on the stove top on the stove, slide on a flat surface on the plate, and then gently slide backwards to finish cooking. Peppers and Greek yogurt.