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- [Agustin] Today I woke up very early to catch the first light. I turned on my grills on top of the sand dunes only ten kilometers away from the peninsula of Jose Ignacio. Today my breakfast has seared potatoes with arugula, burnt tomatoes, seared prosciutto, organic eggs, and avocado. While I was preparing everything for my American breakfast, some surfers arrived and got in the water right behind me. Incredible. Almost like if it was planned. With the fire lit, I clean my plancha and throw olive oil to cure it. After, I throw my tomatoes, cut in half, so that they sear very fast. It's very important to find the coolest part of the plancha for the potatoes. They are cut very thinly, and once I put them on the griddle, I don't move them. At this moment, with the surfers behind me in the water, I think about California, a place where I spend six months out of the year, and this breakfast is a classic in Santa Barbara. On top of the potatoes, I cut very thin, a red onion. It flavors the potatoes, and meanwhile, they start to cook. The organic eggs go at last minute. They cook very fast, 20 seconds they're done. One of the last steps to finish the plate is the prosciutto. I sear it very fast, for 10 seconds on each side. I finish the potatoes with fresh arugula on top, sea salt, and black pepper. There's nothing like waking up early watching the sunrise, and enjoying a breakfast like this. Simple, but full of flavors. It's incredible the amount of virgin places the Uruguayan coast has to offer. There's such a variety of places to see. Beaches, sand dunes, lakes, so many places to discover, and this is how I like to discover them, cooking.