Wednesday, 6 November 2013

Eggs for Lunch or Supper - Pt 2

I have written before about having eggs for supper (see my blog post here). Eggs are an extremely versatile food. I have been buying a local free range brand. The yolks are bright yellow and overall they are incredibly tasty. It is worth the few extra few bucks, trust me.

My egg recipe du-jour is so simple that I hardly have much to write much about it. It's two sunny side-up or over-easy eggs cooked in butter or coconut oil with cheddar cheese, diced avocado, sriracha sauce, salt and pepper. It is adopted from the precepts of the book, Primal Body, Primal Mind, which I think is about not needing starch in the diet and is essentially a take on the popular paleo diet. I haven't read it. This recipe was shared with me by a follower of the aforementioned book. All I know is I like eggs, cheese and avocado. Holy savoury!


In a small skillet, brown a pat of butter on medium heat. Crack two eggs and add to the pan. As they cook, cut some organic white old cheddar cheese and place on top of the eggs to melt. While that happens, cube an avocado. Once the eggs and cheese are ready after a few minutes, add them to a plate with some cubed avocado.  Add a dash of salt and pepper and top it off with some sriracha sauce. There's lunch/dinner.

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