baked eggs with mushrooms

July 11, 2020 / Lyn Jones / 0 Comments

what you need

4 eggs
200g mushrooms, thickly sliced
1/2 leek, white part only, thinly sliced
1/2 red capsicum, diced
4 kale leaves, thinly shredded
1 clove garlic, minced
1 Tab olive oil or ghee
1 Tab bone broth paste (I used Best of the Bone Bone Broth – Italian Herbs)
1/2 – 1 tsp chilli flakes, to your personal taste
Cracked black pepper & sea salt, season to taste
To serve, chopped parsley & goats cheese

 what to do 

Preheat oven to 180°C.

Heat oil or ghee in a shallow frying pan on a medium heat. Add leek and garlic to the pan and cook until leek has softened.

Add mushrooms, capsicum, kale and broth and cook, stirring, for 3 – 4 minutes. You want the vegetables to start to soften but not lose their shape.

Stir chilli flakes through the mixture and season with salt and pepper.

Evenly spoon the mixture into 4 ramekins.

Place the ramekins onto a baking tray. Crack one egg on top of the mixture in each ramekin.

Place into the oven and bake for 18 – 20 mins.

Remove from oven and place the ramekins onto a small plate. Sprinkle with parsley, goats cheese and extra chilli flakes (optional). Serve immediately.

notes

At times, I will use fermented garlic in place of minced garlic. I will stir the fermented garlic through the mixture at the same time as the chilli flakes. If you want the full digestive health benefits of the fermented garlic, do not add to the hot mixture and instead add a small spoonful to the top of the baked eggs along with the parsley and goats cheese.

Beetroot sauerkraut is also a tasty addition to the baked eggs before serving.

Any other cheese, grated or crumbled, will work as a topping. If you do not eat dairy, try sprinkling some nutritional yeast instead.

recipe by Kristin J for go natural foods

BREAKFAST TACOS WITH NECTARINE AND AVOCADO SALSA

July 19, 2017 / Lyn Jones / 0 Comments

You can use whatever tortillas you like with these, I love making my own but when that feels like too much effort the La Tortilleria  tortillas are excellent and gluten free. They mill the corn in Kensington so they’re a Melbourne made product and what’s not to love about something local?

Makes 4 tacos

Ingredients
SALSA
1/2 an avocado, 1cm dice
1/2 nectarine, 1cm dice
1 Tablespoon of coriander
1 Tablespoon spring onion
1 tsp lime juice
1/2 tsp chilli flakes
1 tsp olive oil
salt

TACOS
4 tortillas
2/3 cup  brussels sprouts or cabbage shredded
1 tsp olive oil
1 tablespoon lime juice
2 Tbs grated parmesan or cheddar (try sauerkraut)
3 eggs
1 tsp butter
1 Tablespoon milk (optional, can use water)
salt and pepper

1. Combine salsa ingredients in a small bowl and stir. Set aside.

2. Dress the shredded cabbage in the lime juice and olive oil, season and toss. Set aside.

3. Whisk together the eggs and milk and season.  Chop the butter up and add to the egg mix.
Heat a non stick pan over medium heat and toast the tortillas briefly on each side until warm. Remove and set aside (can wrap in foil to keep warm but you won’t be long now). Turn pan down to med-low, add egg and use a wooden spoon to immediately start pushing it across the pan and folding it over itself. Keep the egg moving and cook until ready; just a couple of minutes. The butter will melt into the egg as you cook it.

ASSEMBLY: Place cabbage on the bottom of the tortilla, top with egg, cheese and salsa. You can add extra hot sauce if you like! I used some left over harissa!

1 2 3 4