Skillets meals are some of my favorite ways to enjoy breakfast or lunch. Often I am preparing my own lunch since the kids make their own lunches. This is a perfect time for me to experiment with veggies and eggs, which are my favorite way to break a fast. The garlic and parmesan crust is simply savory and delicious over perfectly cooked soft eggs and lightly steamed asparagus. A good dose of coconut oil helps to kick-start the metabolism.
Heat a small 6 -inch cast iron skillet over medium heat. Add coconut oil. Add chopped onions and saute until soft, about 2 minutes.
Add asparagus and saute for one minute.
Crack open pastured eggs over asparagus. Sprinkle all with REAL salt, minced garlic, and grated parmesan.
Place a lid or plate over the skillet. Reduce heat to low and cook for 4-8 minutes, or until eggs reach desired doneness.
This recipe serves one, but can easily be made for a crowd by using a larger skillet.
Gather up some of your summer bounty from the SCA or your garden and combine it into a delicious breakfast worth savoring any time of the day. Summer squash and tomatoes take a front seat in this vegetable breakfast hash. The hash is topped with eggs done any style (poached or soft boiled is best) to help you absorb the most nutrients from the veggies.
Heat a large cast iron skillet over medium heat. Add coconut oil and butter to pan. Add onion and saute until transluscent. Add garlic and saute another minute.
Add chopped squash and cook for 2 minutes.
Add mushrooms and cook for about 5 minutes or until almost completely done.
Sprinkle with salt (we prefer REAL Salt) and pepper to taste. Add dash of hot sauce. Add in tomatoes and spinach or preferred green and cook until greens are wilted.
Drain hash mixture and place on individual plates. Top each mixture with 2 cooked eggs per person.
Serve with a slice of fresh avocado!
This traditional Mexican meal is a great excuse to have breakfast for dinner. Using leftover corn tortillas makes this dish take zero prep time. I like to serve this with homemade refried beans.
Masa Harina is cornmeal that has already been soaked in limewater (sodium hydroxide+water) so you can easily make homemade tortillas with properly prepared grains. Just make sure you use non-GMO masa.
Deep Fry the tortillas: Heat up approximately 8 tbsp (enough to cover a tortilla) of lard or expeller pressed coconut oil in a pan. Grab a corn tortilla and dip it in the hot oil. Cook each side about 30 seconds. After cooking both sides until golden brown, remove to a paper toweled plate to remove excess oil. Fry the tortillas one at a time.
Make the eggs: using the same hot lard or oil, fry the eggs one at a time for 20 seconds on one side, then flip over and let fry for another 5 seconds, and then remove. The egg yolk needs to remain tender for this recipe to be at it’s finest.
Serve: Place two tortillas on eat plate, place an egg on each tortilla, and cover the whole of each egg with some cheese, then fermented salsa. Add a slice or three of avocado to each and garnish with a lime wedge.
Surprisingly easy, impressive and ready in under 15 minutes. You can’t beat that! These are a great way to prepare a lot of eggs at once for company or for a large family breakfast or brunch. There is no standing over the stove flipping eggs or stirring. Instead, simply prepare and then pop in the oven and walk away.
You may use any fresh herbs you like, thyme, chives, oregano, basil and parsley are all good choices. My favorites are thyme and chives.
Position rack in the center of the oven and pre-heat to 425 degrees. Butter individual ramekins using the butter called for.**
Crack an egg into each ramekin. Season each with a pinch of unrefined sea salt and cayenne pepper. Sprinkle each with some of the fresh herbs. Drizzle a tablespoon of cream over each egg. Start drizzling over the yolk until covered and then the rest of the egg.
Bake until bubbly, about 5-7 minutes. Eggs may not brown and will not yet be set in the center.
Turn the oven to Broil. Keep eggs on center rack in oven. Broil an additional 2 minutes or until center of eggs are set. Remove immediately. Eggs will continue to cook and set after being removed.
**NOTE: If you’d rather, you can make these in a casserole dish. I’ve done this when I didn’t want to mess with ramekins. Simply butter an appropriate sized casserole dish (6-8 eggs in a 9×9 etc.), crack eggs in, season, sprinkle with herbs, drizzle 1 tablespoon of cream over for each egg. Bake at same temperature, but may require a couple minutes longer. Watch them. To serve, allow to cool slightly for a minute or two and use a spatula to cut out one or two eggs to serve to each person.
This GAPS breakfast recipe is suitable for Stage 4 of the Intro Diet and beyond.
One of the best parts of this breakfast is the “juice” left at the bottom of the bowl at the end – a combination of kimchi juice, cucumber water, olive oil, and egg yolk. Yum!
Put lettuce in the bottom of a bowl, then top with chopped cucumber.
Lay the avocado slice on one side of the bowl, then drizzle everything with a little olive oil. Place the kimchi on the other side of the bowl.
Place poached eggs in the center.
Add salt and pepper to taste.
You can purchase all sorts of little devices to “poach” eggs in, but they are unnecessary. Poaching eggs is very easy and simple to do. We love poached eggs. Being cooked gently, they are, well, milder (?) I can’t really think of a suitable adjective. Suffice it to say, that their reputation for a good food for invalids is well deserved.
Here is how to do it. First, pour water into a saucepan. I use my index finger to measure the depth, and for me that is just barely past the first knuckle, which I measured for the sake of the more scientific amongst us, and found that is 1.25 inches. 🙂
Pour in about 2 teaspoons of vinegar.
While you are bringing the pan of water to a boil, carefully crack your eggs into a small shallow bowl.
When the water starts to boil again, reduce to a simmer, and keep an eye on it so it doesn’t start actually boiling again. You want to cook them gently. When the time is up, using a slotted spoon, remove each egg, one at a time, from the water and place into a bowl, or onto a nice piece of buttered toast. My husband likes to break little pieces of whole wheat toast into the eggs and stir it all up together, adding sea salt and freshly ground pepper.
If you turn them upside-down as you put them in the bowl, they look prettier.
Of course, you can play around with the cooking time, if you like. Also, you might need to use the slotted spoon, holding back the eggs while you pour off a little water that might be in the bowl. Or not, if there isn’t any!
Try it. It’s easy, and very easy to clean up after too.
A quick and easy all-in-one breakfast… Our children loved these!
Pre-heat a heavy frying pan on medium. Using a biscuit cutter, cut a hole out of the center of your slice of bread and then butter the slice on both sides. Remove the cut out portion, put the slice in your hot pan (and also the cut out circle). Put a little butter in the hole to grease the pan and crack an egg in there.
Let it cook until you can tell that the cooked portion of the egg is coming up well into the bread, then flip both things over and cook until the egg white is done. You can cut into it a little to check and make sure.
Fun, new way to eat fried eggs on the go!
Generously butter both sides of bread.
Using a standard sized mason jar or equivalent size glass, cut holes out of the middle of the bread. Reserve rounds.
Heat a well-seasoned cast iron pan on medium heat and add a small amount of lard or coconut oil (enough to make a thin layer).
Place cut bread onto the pan and crack an egg into the center of each. Allow to cook 2-4 minutes on each side depending on desired doneness for the egg. Place the buttered rounds in the pan in any spaces that are too small for the full toasts.
Serve warm.
These are great to grab with a napkin for eating on the go.