What We Eat For A Weekend Breakfast

I tend to eat a lighter breakfast on the weekdays, here is a hearty organic breakfast that we would have on the weekend.




Poach the organic eggs by placing each egg in a round ramekin, place them in a saucepan with a lid and pour in enough filtered water to come half way up the ramekin. Cover and simmer on the stovetop on medium heat until the whites are fully cooked. 

Remove from water and run knife around between the egg and the ramekin. 
 Slide the knife under the egg and pop out the egg.

Place organic steamed spinach on the plate followed by a small amount of grated pastured cheese, lay the egg on top and add a dollop of pastured butter on the yolk.

Lightly saute the frozen (or fresh) organic asparagus in a pan until vibrant in color and warm, serve with a sprinkle of Celtic salt and a dollop of pastured butter.

Serve with a slice of buttered sprouted toasted bread (optional) and organic baby tomatoes.

Enjoy!

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