Scrambled Eggs with Cold Sauerkraut (Serves 1)
I tend to eat the same meal for breakfast every day for a few months and then all of a sudden want something new. This past week I stopped eating boiled eggs with store bought salsa and started eating scrambled eggs with cold Bubbie’s sauerkraut. I’ve been eating this meal for a week now and the only change I’ve made is to add Cholula hot sauce on the eggs. You might not want to eat this meal every day, but I bet you would like it every once in a while. I like it because it let’s me achieve two of my daily eating goals. One is to eat at least 3 eggs per day to capture the incredible nutrition of the yolk of eggs from happy chickens. The second goal is to eat probiotic rich sauerkraut or kimchi every day to keep my gut supplied with healthy bacteria. And this meal tastes good!
Prep and Cook Time: 5 minutes
4 fresh eggs
Coconut oil or ghee
Crushed red pepper flakes
Sauerkraut (good quality is important – mine was Bubbie’s)
Cholula hot sauce (optional)
Directions: Melt one tablespoon of coconut oil or ghee in a small frying pan over medium heat. Crack 4 eggs into a mixing bowl. Add a generous dusting of salt, garlic powder, crushed red pepper flakes, turmeric, and dried cilantro. Whip eggs and spices together with a wire whisk. Pour eggs into the hot skillet. Let them cook for a minute and then scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate. Add a serving of sauerkraut and splash some Cholula hot sauce over the eggs. Enjoy!
Note: My eggs come from Cherith Farms in Alpharetta, Georgia, just a few miles from my house. Check out Cherith Farms on Facebook .
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