With an assist from food TV–including a new show on Travel Channel called Feed the Beast, which I’ll be previewing before it premieres on Wednesday; and then an hour of Food Network’s Diners, Drive Ins & Dives yesterday, and after my wife (i.e. Jenny) and I both had this sluggish, head-achy thing going on, we decided we needed to eat something fatty and greasy. We were not hung over, but that’s what it felt like, and we needed a Sunday morning hangover remedy on Sunday evening. Those shows made me crave eggs and fat and salt, and when I saw we had chorizo in the fridge, I knew what had to be done–we had to make Mexican breakfast for dinner. Jenny agreed and put that on her chalkboard.

So what you’re seeing in the photo and that went happily into our bellies last night is this…..first, I took a leftover baked potato and cut that up, and stir fried it in a bit of canola oil. Meanwhile, as the potato was cooking, I took a link of chorizo (by link I mean it was maybe a foot long), removed the meat from the “fake” casing, and fried that up in a pan for about 10 minutes until it was cooked through and crispy, draining on paper towels. I wiped out the pan, and fried four eggs in it. Jenny shredded some cheddar cheese (full fat kickass Wisconsin cheddar), and I cubed an avocado while the eggs were cooking. I also opened up a can of refried black beans, and chopped some cilantro. As the eggs were set, it was time to assemble this creation in a big bowl–

First, the potatoes, which were nice and crispy. Then a dollop of refried beans and the chorizo. We topped that with two eggs in each bowl, followed by the avocado chunks, cheese and cilantro. Oh, and some Mexican hot sauce for good measure. Suffice to say we both felt so much better after eating this dinner. It was one of those food nirvana moments when you feed your body what it’s craving, and then some. And hey, now I know what to make next time we are hung over….and we hope you try it too.

I had the pleasure of interviewing Food Network superstar Guy Fieri a couple years back and he was just the nicest guy. Here is a re-post of that interview on Bullz-Eye.com. Enjoy!

You can’t really rise to stardom any quicker than Food Network personality Guy Fieri. After winning season 2 of “The Next Food Network Star” a couple years back, Fieri has hosted or is hosting several shows on the network, and has become arguably its most popular and marketable personality. Fieri also released his first book, “Diners, Drive-Ins and Dives,” the companion book to his most popular show. We had the chance to catch up with Fieri recently to talk about his incredible rise to fame, his book, and his shows. This is a guy who loves his job, and he’s managed to stay remarkably humble through it all.

Guy Fieri: Hey Mike, what’s up, man?

Bullz-Eye: Hey Guy. How are you?

GF: I’ve got a little bit of a frog in my voice but I’m here.

BE: Are you under the weather or just…

GF: Ah no. I talked my ear off. I talk everybody’s ear off at the Super Bowl. I’m kind of reeling in that a bit.

BE: Right on.

GF: But I’m good to go, brother! I’m good to go. What’s up?

BE: Sounds good, man. So I love your shows. I love your book. And I’m really glad that we have the chance to talk to you.

GF: You have great taste.

BE: (laughs) Right on.

GF: (laughs)

BE: So how do you balance it all with three top shows on Food Network, five restaurants, and a family?

GF: It really starts with being surrounded by a bunch of great people. With my restaurants, fortunately I have a really good business partner, a guy named Steve Gruber. Steve and I were doing restaurants way before the Food Network opportunities came about. But it’s the people inside of my company that make it all so possible. Then on top of it to be blessed with a great wife and a good Mom and Dad and a lot of people around me. So really it all comes down to, honestly, just having good people supporting what I’m doing. It’s not by any means easy. The thing I have to be willing to do is work…..I think I’m the one that is going to actually copyright the term “25/8.” You ever hear of the term “25/8?” It’s the cousin of “24/7.” I have to go “25/8.”

BE: I can imagine.

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