An Easy and Ultra Healthy Breakfast, any hour of the day!
There’s a reason that restaurants serving breakfast food all day long stay busy. People love breakfast food. This is certainly true for me. I can eat breakfast fare for just about any meal – especially when greens and saucy eggs are involved!
There are lots of fanciful and delicious preparations for eggs, but when a meal takes 30+ minutes to prepare it’s not a realistic breakfast for most working people. The beauty about this lovely dish is that, even if you’re preparing the sauce form scratch the whole meal will take you about 15 minutes to make.
While if you’ve prepared a batch of the sauce in advance, you’re looking at under 10 minutes from the moment you crack the egg in the pan to serving up the garnished dish – making this healthy breakfast a truly realistic dish to include in your morning rotation!
Cooking Notes
Over Easy Eggs
I don’t know about you, but I like my whites cooked through. The mere thought of runny whites makes me gag. Yolks however are a different story! The runnier, the better. The term “Over Easy Eggs” refers to the egg white being cooked on both sides with a runny yolk, while “Sunny Side Up” is when only one side of the egg has been cooked. If you’re a fan of lightly cooked whites, just skip the last step and don’t flip the eggs.
But keep in mind that while yolks are most nutritious raw or runny, whites in their raw state contain anti-nutrients that block absorption of some of those precious minerals and vitamins found in the raw yolk. When cooked, whites are neutralized and allow for the most benefit.
Sauce
Make a full batch of the Sensational Walnut Cilantro Dip so that you can not only serve it over eggs, but easily dress up a salad or sandwich. I promise that you’re going to love this sauce! It’s not only delicious, but packed with vitamins and antioxidants that will aid digestion, absorption and toxin chelation.
Make sure to use a high powered blender to liquify the ingredients before adding the olive oil. If you use a food processor for the whole process, you’ll end up with a pesto texture. However, I do recommend that once you have a smooth paste that you transfer it to a food processor in order to add the oil using the drip attachment to achieve a well emulsified sauce. If you don’t have a food processor, drip the oil in as slowly as possible while blending on the slowest setting.
All the directions are included here, but don’t forget to visit the official recipe page for more details here >
Bread
Don’t be afraid to serve this yummy dish with a slice of delicious gluten free bread, and wholesome pasture-raised butter! Even better, RAW butter. Find sources for raw dairy in your area here >. If you’re in California, find a a vendor for Organic Pastures.
In terms of bread, I’m not talking about one of those fluffy white, chemicalized loafs found in the frozen section of health food stores. Just take a peak at the ingredient labels and you’ll soon realize that the majority of commercial gluten free bread options are not a healthy choice to incorporate into a daily diet.
What you want to do is get in the habit of ordering the wonderful bread sold at Grindstone Bakery. Read all about this traditionally made, stoneground whole grain, fermented, all organic, 100% chemical free and Celiac safe bread here > Though you can buy super healthy heritage grain, wheat based breads at Grindstone too!
One-pan Sautéed Spinach & Crispy Over Easy Eggs
Don’t let the deceptively long ingredient list mislead you into thinking that this is a complicated meal. Once you toss the ingredients for the green sauce into the blender the main part of the dish, the eggs and spinach, practically cooks itself. Make the sauce in advance and you’ll serve up this gourmet breakfast in less than 10 minutes!
- Prep Time: 9m
- Cook Time: 6m
- Total Time: 15m
- Serves: 1
- Yield: 1 dish
Ingredients
For The Pan
- 2 pasture-raised Organic Eggs
- 2 cups Organic Spinach
- 1 teaspoon pasture-raised Ghee or Butter
- dash Himalayan Sea Salt
- dash Pine Nuts, to garnish (optional)
Sauce
- 1 cup Organic Walnuts
- 4 Cloves Garlic Whole
- 1 cup Cilantro with stems, remove ends
- 10 Sage Leaves
- 1/4 cup Flat Leaf Parsley with stems, remove ends
- 1 cup Filtered Water (add more for a thinner consistency)
- 1 tablespoon Raw Apple Cider Vinegar
- 1/2 teaspoon Celtic Sea Salt
- 1/3 cup Extra Virgin Olive Oil
Instructions
Pan Fry
- Heat the pan on medium until hot. Melt the butter and coat the pan. Crack the eggs on one side of the pan and let them cook for about 30 seconds, until the edges are set. Add the spinach to the other side of the pan. Continue to cook for about 2 minutes on medium-high heat. Remove the spinach and transfer to your serving plate. Turn the heat off and flip the eggs. Let the second side cook for about 10 seconds so that the yolks don't harden. Place eggs on top of, or beside the spinach. Sprinkle with salt and fresh cracked pepper. Top with green sauce and pine nuts. Serve with a side of buttered toast.
Sauce
- Reserve olive oil. Toss the remaining ingredients into a high powered blender. Blend on high speed for one or two rounds until completely smooth. Add olive oil by slowly dripping in to emulsify as you continue to blend on the slowest available setting. If available transfer to a food processor and add the oil using the drip attachment for oil emulsion. Transfer the finished sauce to a glass container for storage.
