ALL ABOUT EGGS

September Whole 30 has begun, guys. And I can tell you: there are lots and lots and lots of eggs in my future. Eggs are an essential part of Whole 30 eating-since doing my first one I have eaten eggs almost every single day for breakfast. And I LOVE IT. Breakfast is the biggest take away I have gained from Whole 30 eating. I used to eat toast or a yogurt every morning-eggs and potatoes and meat were a special occasion breakfast; a luxury. And every day, without fail, I was starving by 10 am, or feeling slightly sick to my stomach. Realizing that limiting both diary and gluten were the best for my body was a light-bulb moment. Eating an egg keeps me full and never makes me feel ill. It's a great start to a morning and it literally only takes about 4 minutes to fry an egg. That's only about 2 minutes longer than getting cereal ready. But there are so many delicious ways to eat eggs. Let explore this, shall we?



Perfect Scrambled Eggs

Whisk two eggs with salt and pepper, set aside. Heat a non-stick pan over medium heat. Add a tablespoon or two of ghee or butter to the pan. Once melted, lower the heat to medium low. Add the whisked eggs. Let the eggs sit for about 30 seconds. Then, with a spatula or wooden spoon, gently scramble the eggs in a zigzag motion across the pan. Let sit for another 30 seconds, and repeat, until eggs are fully cooked and in small crud like pieces. Serve immediately. 

Try this:
Iri Iri Pan Pan


A Simple Poached Egg

Fill a small frying pan with 2 cups of water. Add 1 tsp of white distilled vinegar. Bring to a rolling boil. Crack an egg into a teacup and pour into the boiling water. Cover the pan and turn off the heat. Cook for 3-5 minutes. Remove from the pan with a slotted spoon, gently shaking off excess water.

Try This:
Poached Eggs with Spinach and Prosciutto 

Egg Fritatta 

Whisk together 6 eggs, set aside. Chose one meat (ground beef or turkey, sausage, bacon, proscuitto, left overs from dinner) and 1-2 vegetables (or don't use meat if that's not your thing). Chop up your veggies, set aside. In an oven proof pan (such as cast iron), cook your meat until no longer pink (or if your reheating, until warm). Drain any excess grease. Add the vegetables and cook until soft, about 5-7 minutes. Add 1 tablespoon of cooking fat-olive oil, ghee, butter, your choice. Pour the whisked eggs over the meat and vegetables and using a spatula fold the eggs into your meat and veggies. Let the eggs sit, without any stirring, until they are set but still wet looking about 10 minutes. Place the pan under the broiler in your oven for 3-5 minutes, until top is cooked and golden brown.

Try This:
Rustic Beef and Zucchini Fritatta 

Enjoy all those eggs, guys! If you're doing a #SeptemberWhole30 or jsut want to see tones of photos of things I'm eating, make sure to follow me on Instagram. @junenovember