Spring Eggs

Photo credit: Patrick McDowell

Ingredients

  • 1-2 TB coconut oil or butter
  • Pinch of each of the following: ground ginger, black pepper, coriander, turmeric & cinnamon
  • 1 onion, chopped
  • 2 eggs
  • Mustard greens or other greens of choice
  • Collard green or flour tortilla

Instructions

Melt coconut oil (or butter) in skillet.  Add ground ginger, black pepper, coriander, turmeric & cinnamon and sauteĢ briefly in oil.

Add one chopped onion and let simmer until onion is tender.

Add two eggs and scramble everything together.

At the end of cooking, mix in some chopped mustard greens or other greens of your liking.

Roll everything up in a large collard green leaf or flour tortilla and enjoy.
If you are using a collard green, put the eggs in the collard leaf while they are still hot, the heat from the eggs steams the leaf or you could lightly steam the leaf prior to filling it.

Notes:

I love my eggs! In the spring I cook them with extra spices and onion to help digestion.

High quality salts, herbs, spices, seeds and nuts can be found here.

In Central PA, you can get high quality eggs and butter here  and organic green veggies here.

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