If you want a powerhouse anti-inflammatory breakfast or brunch, look no further. This dish came together on Saturday after teaching a Run Club, cycle and then a weights class and at that stage a smoothie is quite simply not enough.
Hangry to the power of 10. And then some?
It might seem strange to have the leafy greens in the Bone Broth, but the saltiness of the broth is simply sublime with the eggs. I have since made this and just had it as a bowl on its own. On the day in question, I definitely served this with a slice of gluten-free bread and smashed avocado: That’s the wonderful thing about eggs: not only are they versatile, but there are so many variations you will never get bored.
I used rapini and kale but you can swap in any dark, leafy green. If we can think about a way to get more greens into every meal, we will be winning the phytonutrient game. And that is a thing.
You can use 2 eggs per person – the wilted greens will make enough for 2-3 servings, so put the leftovers into a glass jar and use them later in a Buddha bowl.
- 2 cloves garlic
- 1 tsp olive oil
- 4 cups finely chopped dark leafy greens. Pull kale off ribs, finely chop Swiss chard, take tendrils from broccolini and add spinach at the end.
- 1/4 cup Bone Broth or water
salt and papper
- Heat oil in large saucepan and add garlic, cooking for 2-3 minutes. Add in greens by density – rapini and kale first, then chard, spinach and other greens (dandelion would work well). Toss with garlic and cook lightly for another 2-3 minutes. Add 1/4 cup of bone broth and let wilt for 2-3 minutes.. Remove and place in a bowl. Wipe down same pan with paper towel
- Spray pan with non-stick cooking spray. Whisk eggs together with salt and pepper and add to pan, scrambling with a spatula. This would also work well with poached eggs or over-easy.
- Lay eggs on plate and top with 1 cup wilted greens.
- Add sliced avocado.
- Serve with side salad or sprouted or gluten-free bread