Yucca, Bacon and Eggs

YUCCA ROOT
I pressure cooked Yucca Root in an organic vegetable broth.
Yucca is an interesting root vegatable. In the store, it is long like a yam or sweet potato and kind of a purple-ish with a wax coating.
The first thing that you have to do is to wash the yucca root, then peel it with a potato peeler or a really sharp knife. Be careful. These things are fibrous and tough until you cook them.
Once peeled, with the sharpest knife that you have that has some weight to it, cut slices of the Yucca. Then cut those slices in half.
You can use a pressure cooker or you can boil these slices in order to get them to soften.  They pick up whatever flavors you are cooking them in and if you do it right, they are both creamy with some tasty soft yucca chunks.

BACON
In the air fryer at 350 degrees for about 10 minutes.

POACHED EGGS IN THE MICROWAVE
This is a pretty cool trick.

You take a big microwave safe cereal bowl. Fill it with 3/4 cup of water. Drop in about a teaspoon of vinegar. Crack the egg, drop the egg in the water and carefully pierce the yoke, dead-center. This will keep the egg yolk from exploding. Cover the bowl with a microwave safe plate and cook for 90 seconds. Check the egg to see how the egg white looks and if you need to increase the time, do it 10 seconds at a time.

The sauce on the yucca is a tomato/hatch chili salsa.