Egg Gallery

I love breakfast. I usually wake up hungry & ready for some deliciousness. I’m a big savory breakfast person. I only make an exception for the occasional pancake breakfast. I really love eggs. All the eggs. Chicken, duck, quail!

Here are a few of my favorite egg creations 🙂


Poached Egg Butternut Squash

When I roast squash for dinner, there is often extra. I save this for breakfast.

In the morning, heat your squash on a cast iron skillet the outside will caramelize even more. Turn over a few times, then lower heat and cover if you can so the center gets warm.

Poach an egg (or two)

Bring 3 cups water to a simmer; add in 1 tbsp. apple cider vinegar & salt.
A good trick is to set a ladle in to the water, break your egg gently in to the ladle. Once the egg whites begin to solidify, take a small spoon and turn the egg over gently. Once it looks like a little white cloud, remove with slotted spoon.

Place on/in squash, sprinkle with some heat! I used Flavor God everything spicy.

Perfect Omelette

Spinach, arugula & garlic omelet. I started this one like I would a frittata, I sautéed the greens (a handful of each) & tbsp. minced garlic in coconut oil, then evenly distributed it in the pan and removed from heat.
I sprayed coconut oil all over again and then added two eggs scrambled with salt, pepper, fresh oregano leaves & hot sauce (just a drop). I moved the pan around to distribute the egg evenly and put a lid on it, cooked on low until the egg was firm but not dry. With a spatula I folded it twice & viola!

I love how the thin layers of this flavor packed omelet feel fluffy and moist, without being runny. The garlic comes through in each bite and it doesn’t really taste like breakfast.

Cubanita Breakfast

More like loaded plantain fries!

Toasty plantain tossed with crispy bacon & fresh cilantro topped with an over easy egg!

Get one green plantain, peel it with a knife (you can’t open them like a banana).
Cut in to 2-3 inch long sticks, about 1/2 inch thick.

Cook 2 slices, uncured bacon in cast iron skillet until crispy, remove bacon, don’t move pan.
Add in plantains.
Cook on high for 2 minutes, moving around, don’t let them stick.
They cook really fast- it should be somewhere between sauteing and frying.
Taste one after 5 minutes. If it’s tender and sweet in the middle, remove from skillet, place on plate lined with paper towel.If not lower heat and keep cooking until they are tender.

Make your egg and load up your plate! Salty, sweet, savory, fresh… and egg yolk! This is a killer breakfast or anytime meal really.

Brunchin’ it!

What you’re looking it is a sweet potato & plantain hash cake (recipe on pork loin page) Topped with fresh arugula, a poached egg & paleo hollandaise sauce.

It’s made by slowly mixing egg and ghee with cayenne & lemon juice. It’s genius. I can’t take credit for it, you can see the full recipe here.

The combination of the sweet hash cake with this sauce & egg is mind blowing. Go now… blow minds.

Fritatta for One

Two eggs never looked so damn good!

Choose your vegetables.
Here I used:
1 small sweet potato
5 button mushrooms
1 head garlic, minced
1 handful spinach

Pre-heat oven to 400F

Slice your potatoes, mushrooms and chop your spinach.

Whisk your two eggs, I had duck eggs on hand for this one (which are delicious), but you can use any kind.

Grease skillet lightly with ghee. Add in sweet potato, sauté until tender, add in mushrooms, garlic and lastly spinach, sprinkle with salt & Flavor God Everything.

Cook on medium high for 2-4 minutes. Distribute vegetables evenly around skillet.
Lower heat and pour eggs in all over- move skillet around to make sure the eggs are even. Pop in oven and cook for 5 minutes until center is no longer wet looking.

You can flip this out to a plate, or fold over. Top with avocado or eat alone. These are delicious.

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