Power Brunch

 'Breakfast is the most important meal of the day'. We've all heard it said, and for those of us with blood sugar issues, we know that this is true!  We wake up hungry! Over time it's become clear that this first meal hugely impacts my mood, energy level and ability to think clearly.  Protein,slow burning carbs and good sources of fat are key, and meat is not something I eat at every meal, so it has taken some experimenting to find options that work for these food requirements.  This post is meant to be a template for ideas, rather than a recipe...try your own ingredients and see what happens.

We garden year round.  One of the items that grows quite willingly all year is various greens.  I didn't grow up eating many greens, other than spinach, which I happen to love.I love it canned, raw and fresh, or sauteed with garlic and oil... no matter!  Pass it over here!  So, at some point I began adding unusual vegetables to my eggs in the morning, just in attempt to eat more from the garden.  It began with okra I think, but soon I was trying just about anything.  It's not a technique I have ever seen before, so it seemed worth sharing.  Think frittata, but without the oven, and without the whisk.

'Oatmeal' Eggs

The brunch plate in the photo above, is a large meal.   First, a corn tortilla covered with cooked beans (of choice) and a bit of cheese (also  your choice) and chopped nuts (I prefer walnuts, but eat what you like).  There is also a small patty of sausage.  Sweetie brought home some 'blue and gold' sausage, which is a delicious fund raiser purchase often found in these parts.  This was a special ingredient and not often found on my plate.  The eggs were cooked with butter, coconut oil, sage, greens and roasted garlic.  There are many option for this technique.  I have also used sliced okra, sliced radishes (yes, you heard me...they are DELICIOUS cooked and take on a sweet roasted yumminess that you will remember) diced sweet pepper, onion,  mushrooms, cabbage, oatmeal (one of our favorites).  One day I had made too much oatmeal and, after searching for ideas, tried this and loved it!

Here is how I make these eggs if you wish to try them:
You really need a non stick pan.  This pan is a 'Green" Pan, which is ceramic coating and very nicely non-stick!  I love my green pans!

Start with one small pat of butter and cut it into thirds if you plan to make three eggs (that is how many this pan holds comfortably, but if your pan is smaller or larger, adjust your plan accordingly).
Place a piece of sage atop each butter pat.
Begin heating at medium heat.
Add a small dollop of coconut oil in the center of your pan.
While that is heating, chop your greens.  Pictured above are a bok choy, chard and purple mustard.  Also use kale, spinach, or whatever green you have on hand.  I also might add some garlic here with the greens.
Allow these items to wilt just a bit and add oatmeal if you have some already cooked.  If not, add any other veggies that make sense to you.
Now, just crack an egg over each sage butter center, and cooking over a medium heat.
I usually turn down the heat just a bit here, to a low medium.  Season to taste.  I use salt and pepper, a lot of parsley, sea kelp flakes, pinch cayenne.
Flip your eggs, when ready to flip and cook to desired done-ness!  We happen to like ours nice and toasty, caramelized, and cooked through!

Serve with salsa, avocado, yogurt or other condiment of choice.
Bon appetit!