In a blender or food process combine the first 7 Avocado Dressing ingredients and blend until smooth, adding water or milk a little at a time until it reaches your desired consistency.  Add herbs if using and pulse just to blend them in.  Salt and pepper to taste then add to a bowl and cover then place in the refrigerator until ready to use.

To make the skillet potatoes first peel and quarter the potatoes.  Place the quartered potatoes on a microwave safe plate and zap for 3½ – 4½   minutes covered.  Insert a knife into a potato, the knife should go through with a little resistance.  Let the potatoes cool to room temperature or cool overnight to use the next day.  Dice the potatoes up into ½ inch pieces after the potatoes are cooled.

In a heated skillet add 2 Tbs butter and olive oil.  Add rosemary or thyme if using along with smashed garlic clove and cook until fragrant.  About 1-2 minutes.  Add potatoes in a single layer and season with salt and pepper , cayenne pepper, garlic powder, onion powder and smoked paprika tossing until coated evenly.  Cook the potatoes for 8-10 minutes flipping and tossing them every 3 minutes to ensure even browning. Taste for seasoning and adjust as desired.  Remove from heat and set aside.

In a large bowl add the mixed greens and cooked zucchini. Add about 2-3 Tbs of avocado dressing (more or less depending on preference) and toss to coat the greens and zucchini evenly.  Divide the coated greens between two plates or bowls.  Top with cherry tomatoes, skillet potatoes and cooked sausage.  Add as much of each as desired.  Lastly add 2 over easy eggs to the top.  Garnish with shredded cheese and any diced herb if desired then enjoy.