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)
- Chop up all your vegetables ready to go.
- Put your skillet onto medium-high heat (about 8/10) and melt the butter/oil.
- 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.
- Add salt and pepper to taste.
- Turn heat down to low. Tip in your eggs. Let sit for about 30 seconds, then stir a few times to cook through.
- 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!
- 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.