Green eggs
Eggs have got to be one of the fastest foods on earth - and so healthy!
This wonderful green eggs idea was provided by my friend (and fellow naturopath) Caro.
It’s so simple and provides a good hit of leafy greens and protein within about 5 minutes!
The picture shows the eggs served with sheep's feta, some cherry tomatoes from the garden, and my homemade guacamole.
Since all our hens we’re killed (bloody ferrets) we no longer have beautiful fresh eggs, however, I always buy free-range organic eggs. Organic eggs have higher levels of omega 3 fatty acids than non-organic…. But if you can’t stretch to organic, you should always go for free-range, which are more nutritious & come from happy hens.
Prep time: 2 minutes Cook time: approximately 5 minutes Serves: 1
Ingredients
3 fresh free-range eggs
2 cups of greens (spinach, kale or silverbeet (Swiss chard).... I use whatever is in the garden)
A good pinch of Himalayan or sea salt
½ tbls of butter, coconut or avocado oil
Sheep / goats feta (optional)
Method
Put the eggs, salt and greens in the food processor and whizz
Heat a well-seasoned frying pan over a medium heat
Add the butter/fat
Once the butter is foaming/oil is hot, add the egg and greens mixture
Stir briskly using a wooden spoon/spatula drawing the spoon on the bottom of the pan to prevent sticking.
Do not turn up the heat!
When the mixture is about ¾ cooked, remove from the heat (they will continue to cook) and keep stirring.
Once all the liquid is gone, top with the feta (if using) and serve immediately.
This method is adapted from Delia Smiths ‘how to’ cookbook and ensures you are left will delicious moist eggs, as overcooking results in dry, rubbery eggs.
