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Greens and Eggs

Eggs are one of my very favorite breakfasts. I personally think that a warm breakfast is the very best way to start the day- it helps wake your body up and gets digestion going. The great thing about eggs is that they’re so darn versatile and they taste wonderful on top of greens. I prefer bitter greens for this dish (arugula, dandelion greens, beet tops) since they add a great flavor combination and bitter greens also help stimulate the liver to get moving- making this the perfect dish if you had a few drinks the night before. Sourdough bread goes great with this too!

Ingredients for 1 serving:

2 handfuls of arugula

2 slivers of butter

1 pastured egg

Sea salt

 

Directions:

  1. Add a sliver of butter to a hot pan and once it’s melted toss in the arugula and a sprinkle of sea salt.
  2. Sautee the arugula until slightly wilted then transfer to a plate.
  3. Toss in the second sliver of butter and fry up your egg just the way you like it.
  4. Place the egg right on top of the greens and you’re done.

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