- Homemade chicken broth (see our recipe)
- 1 pastured egg
- Pinch of sea salt
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
Eggs raised on pasture with organic grain to supplement are the healthiest. Chickens should be out on pasture to eat bugs and worms, and to soak up beautiful sunlight. This all results in orange yolks rich in vitamin D. Chickens fed grain that is not organic produce eggs that are low quality.
Heat cast iron skillet; melt 1 tsp. coconut oil & 1 tsp. bacon fat. Add pastured egg and fry. Add sea salt and pepper to taste. Enjoy!
- 3 eggs, whisked
- 3 ounces of ham julienned or diced
- ½ cup cooked spinach
- 1 tsp minced garlic or 1 clove minced
- ½ cup onions
- 1 cup portabella or shitake mushrooms
Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.
Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.
Optional: serve with grated parmesan.
- 8 eggs whisked
- 6 strips of bacon, cooked and crumbled ahead of time
- 1 cup cooked Portobello and shitake mushrooms
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup spinach
- ¼ cup chickpeas
In a 10” skillet, sauté onions in lard, coconut oil and butter. After 2 minutes add bacon, mushrooms, tomatoes, spinach and chickpeas. Cook for 3 minutes. Add eggs to pan and cook for about ten minutes (until you can see the egg cooked on the sides). Place skillet in oven on Broil for 3-5 minutes (until the top cooks and browns). Remove from oven and serve in pan. Enjoy!
- 3 eggs, poached
- ½ cup refried beans
- Slices of leftover sirloin steak
- ½ avocado, sliced
- ½ cup spinach
Boil water in sauté pan with 1 teaspoon of apple cider vinegar. Add three eggs to water and poach lightly for 3 minutes. In second sauté pan warm beans, spinach, and sirloin for 1-2 minutes. Add 1-2 Tbsp. olive oil and coconut oil. Add poached eggs and avocado on top of this mixture. Season and serve in the pan family style.