People often ask me what they can do for an easy breakfast. I’ve shared my infamous muesli recipe with you here and now I will simply add this since it’s a breakfast you can usually do when you’re on the road traveling and you can literally whip this up in your own kitchen in about 5 minutes.
We use organic soy-free eggs and I usually add avocado on top. Add your choice of greens. I try to rotate kale, chard, and spinach. I don’t overdo the eggs; in fact I take frequent egg holidays where I remove eggs completely from my diet for a while. Why? They are a very common allergen and I can usually tell when my body has had enough for a while. Still, this is admittedly one of my favorite go-to breakfasts.
1-2 soy free, organic eggs (poached, gently scrambled, or over easy – best if your yolks are at least a little bit runny), 1 cup of chopped greens (kale, spinach, chard) (sauteed in a teaspoon of olive oil or coconut oil), 1/2 avocado AND for a bonus add 1/2 pink grapefruit on the side. Options: add a teaspoon of fresh grated Manchego cheese and fresh parsley on top.