Do you find that you have one meal that you always make when you can’t be bothered to cook? When you’re just not feeling the super-creative cooking vibes? For me, that meal is my classic ‘greens + eggs’. I will make it for breakfast, lunch, dinner and possibly even a midnight snack (on the rare occasions that I stay up that late). For my body there is nothing more deliciously nourishing than a big pile of green veggies and two beautiful free range eggs (poached, fried or scrambled). The BBH Instagram is testament to how much I love this meal, and I only photograph about 1/10 of these types of creations.
Whilst this does tend to be a case where I throw whatever I can find in the fridge into a pan, there is generally a few ingredients that are pretty standard in this staple meal. The best part is that I am not compromising my health standards when I am lazy, because this meal is actually incredibly healthy due to all of the nutrient-rich green veggies and good fats and essential amino acids in the coconut oil, avocado and eggs. So today I would love to share with you the quick, easy, delicious and healthy meal that is “greens + eggs”.
Greens + Eggs (à la Erica)
Ingredients (all optional except eggs, pick and choose as you like):
- 1/2 small red/brown onion
- 1-2 cloves garlic
- 3-4 kale/spinach leafs, chopped (including stems)
- 1-2 stalks celery, finely sliced (including leaves)
- 1/2 zucchini, grated
- 1/2 small capsicum, finely chopped
- Approx. 1 cup chopped broccoli/broccolini
- 1/2 cup cooked brown rice/quinoa
- 1/2 ripe avocado
- Herbs: parsley, coriander.
- 2 organic, pasture-raised eggs
- 2 Tbsp coconut oil/organic butter/ghee
- Spices: cinnamon, paprika, ginger, turmeric, curry spices, sea salt, pepper, tamari.
- Optional optionals… Sunflower seeds, pumpkin seeds, tahini
1. In a large frying pan, sauté the greens, onion, garlic and other veggies (except avocado and herbs) in coconut oil and spices of your choosing (I love to add curry spices). Cook over medium heat until onion is golden and fragrant and the other veggies begin to soften (not too soft though). At this stage add the brown rice/quinoa and give it a quick stir. Pile this veggie mix onto a plate.
2. In the same pan, add a little more coconut oil and fry/scramble the eggs to your liking. Place them on top of the veggie mix on the plate.
3. Finish with fresh chopped herbs, avocado, and a sprinkle of seeds or a dollop of tahini if you wish.
And a little side-note on eggs, it is important for both you and the beautiful chickens who lay them to choose the best quality eggs that you can. Ideally, the best scenario is to have your own chickens roaming free-range in the backyard, but if not try to find a local farmer where you can rest assured that the chickens are foraging around all day in the pastures (not kept cruelly confined in cages). For more info on choosing the best eggs, check out this great Food Matters article.
What is your ‘go to’ meal?