Eggs are an ancient food. They’re a great source of protein and beneficial fats, including the fat-soluble vitamins A and D, as well as folic acid and the adrenal building minerals potassium and phosphorous. Add avocados to the mix and you’ve got the breakfast of champions. Did you know that studies have shown that those who eat avocados have been shown to be lower in weight and in body mass index? In our book that adds up to good news for eating some good fats!
EGGS & AVOCADO
2 servings
INGREDIENTS:
4 pastured and organic eggs
pinch of sea salt
2 tablespoons extra virgin coconut oil
1 small yellow onion, diced
1/4 cup finely chopped parsley
1/2 ripe avocado, cut into chunks
1 small ripe tomato, diced
PREPARATION:
1. Crack eggs into a small bowl, add a pinch of high-quality sea salt and very gently beat to break yolks.
2. Gently heat the coconut oil in a skillet on low/medium flame. Sauté the diced onions just a few minutes and then add in the parsley and saute for a minute more.
3. Add eggs to skillet and lightly scramble. As soon as eggs begin to cook, add the avocado and tomato and heat through. Option to serve with steamed vegetables.
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