Happy Sunday, friends. I hope you're taking it easy, spending time outside, and enjoying the end of the weekend. Yesterday, we started the morning at our neighborhood favorite, Stowaway Coffee + Kitchen. Then, we did our weekly grocery shopping. We went to the Cherry Creek farmers' market and snagged $10 worth of veggies (and a large cantaloupe!). We finished up the rest of our shopping at Trader Joe's. Would you want to see what a weekly grocery haul looks like for us? We go through quite a bit of healthy food, but we try and keep our spending low.
Last night, my husband requested a skillet (with our farmers' market goods) for breakfast. Organic veggies and eggs for breakfast? No need to twist my arm. We love eggs—poached, fried in ghee, scrambled in coconut oil, etc. Pasture-raised, local eggs are what we buy. You can read about how important it is to buy organic, pasture-raised eggs here.
From start to finish, this recipe took me 20 minutes. But, I hadn't pre-chopped any produce. If you're more organized than I am, chop some of your fruits and veggies as soon as you get home from the market / grocery store. Here are a few tips + tricks from The Kitchn to improve the longevity of your fruits + veggies:
- Store your fruits and veggies separately. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables; i.e. apples and pears.
- For veggies: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.
- For fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated. Bananas, in particular, ripen very quickly, and will also speed the ripening of any nearby fruits.
- 1 head of organic cauliflower (I had orange cauliflower on hand)
- 1 large sweet potato
- 1/2 yellow onion
- 4 pasture-raised eggs
- 3 tbsp nutritional yeast
- s + p to taste
- 1 tbsp coconut oil, divided
- 2 stalks of green onion
- a few pieces of cilantro (stems and all)
1. Add your washed + cut cauliflower to a food processor. Process until the cauliflower is bite-sized (add in a few handfuls at a time).
2. Wash + chop your sweet potato into bite-sized pieces. Chop your yellow onion.
3. Add 1/2 tbsp of coconut oil to a pan on medium-high heat and add your onion and sweet potato. Cook for 3-4 minutes.
4. Add your cauliflower to the pan. Add a bit more coconut oil. Cook for another 3-4 minutes. Season your veggies.
5. Make four "nests" for your eggs in the pan. Drop the remaining coconut oil into each nest.
6. Crack your eggs into the nests and let them cook until the edges turn white. Place a lid or a piece of aluminum foil over the top of the pan and let the eggs cook all of the way through.
7. Add chopped green onion (just the green portion) + cilantro on top, sprinkle more s + p on the eggs, and serve.
This recipe will feed one very hungry person, two hungry people, or four mildly hungry people. Enjoy :)