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!
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.
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 >
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!