Easy Greeny Eggs

Easy Greeny Eggs

Ahhhh Breakfast.  Best meal of the day.  Except, of course, that it doesn’t generally include chocolate.

This is my go-to breakfast and I confess to eating a variation of this practically every day.  Why?  Because it’s YUMMY and it makes me feel good. My toddler devours it, and it’s requested for breakfast every time I visit my sister or vice versa.

No protein breakfast = Hangry Hangry Hippo!

Since converting to a protein breakfast, I’ve never looked back.  Gone are the days of munching on cereal and being desperately hungry and lethargic two hours later.  With this breakfast I can go for hours without looking for a full meal and it keeps my energy levels on a much more even keel.  Happy days….!

I can already hear some of you saying “Don’t be daffy! I’m far too busy to do a cooked breakfast in the mornings!”.  Alas, it’s all in how you organise yourself and how you choose to eat.  I know several paleo converts who lead very hectic lives complete with busy families, and still manage to do a protein breakfast every single day.  If you prefer to eke out as much sleep as you can in the mornings, then get organised before you go to bed:  Get your pan/utensils ready to go, and pre-cut or pre-cook your vegetables the previous evening.  Cooking them in the morning takes just a few minutes, plus about a minute to cook the eggs.

Keep it vegetarian or add some extra protein (bacon, chicken or ham etc) – whatever tickles your fancy.

Keep it simple or add some fresh greens and fermented vegetables – the choice is entirely yours.

What you will need:

  • A skillet or small frying pan
  • 1-2 teaspoons of butter or coconut oil (or other oil of your choice)
  • 1-2 cups of chopped vegetables.  My preferred choice is Leek, Mushrooms and Kale.  Depending on what’s in the fridge, I’ll also frequently add broccoli, spinach and cauliflower.
  • 2-3 Eggs (Free-range at the very least, Organic if you can afford it)
  • Salt and Pepper (I use Himalayan Pink Salt)

What’s next?:

  1. Chop up all your vegetables ready to go.
  2. Put your skillet onto medium-high heat (about 8/10) and melt the butter/oil.
  3. Throw in the vegetables (all together) and sauté, stirring occasionally until cooked through and slightly brown.  While your veggies are cooking, whisk your eggs in a bowl.
  4. Add salt and pepper to taste.
  5. Turn heat down to low.  Tip in your eggs.  Let sit for about 30 seconds, then stir a few times to cook through.
  6. Serve by itself; or add a healthy chunk of avocado, a spoonful of fermented vegetables, a handful of rocket….whatever you like and happen to have in your fridge!
  7. Lick the plate when you’re finished 😉

This serves 1-2 depending on how many veggies you add, the size of your eggs, and how hungry you are that morning.

The Not-Quite-Paleo Option:

Throw in some shredded cheese when adding the eggs; and/or serve with a slice of gluten-free toast.

Happy eating!

2 thoughts on “Easy Greeny Eggs

Leave a Reply

Your email address will not be published. Required fields are marked *