My, oh, my! This is a tasty combo.
Most days, I have eggs and veges for breakfast.
I used to be a fruit and muesli girl, but when I started having eggs and veges I realised that I could feel satisfied and full of energy until lunchtime… instead of the following hour!
Don’t get me wrong, I still love nutty granola and fruit… but eggs and veges are my bread and butter, they are my staple. And the fabulous thing about them is that you can dress them with various herbs and spices, combine them with any vegetable, and cook them in so many different ways that it’s easy to avoid boredom at the breakfast table!
Celery, onion and spinach breakfast eggs
1-2C sliced celery
1 small onion, diced
1T coconut oil
4 free-range eggs
Handful spinach leaves
Salt and pepper
Preheat oven to 200 degrees Celsius.
Pop two individual-sized oven-proof ramekins into the oven to heat.
Saute the diced onion and celery in the coconut oil. The coconut oil beautifully enhances the sweetness of both the onion and the celery as they caramelise.
Add the spinach to the frypan until it is just wilted.
Carefully remove the ramekins from the oven. Spoon half the mixture into each ramekin, and then quickly crack two eggs into each.
Return to the oven until the eggs are cooked, about 10 minutes. Keep an eye on the eggs – you don’t want to overcook them, the yoke should be served perfectly orange and runny.
Season with salt and pepper. Serve on its own, or accompanying a couple of breakfast sausages.
Delicious and simple! Have a lovely weekend everyone.