baked eggs

  • 1-2 cups water
  • 1 head broccoli, florets
  • 2-3 tbsp. grass-fed butter
  • 1 red onion, peeled and diced
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 6 pastured eggs
  • 1/3 cup grated raw-milk cheddar cheese
  • 2 tbsp. minced parsley
  • Freshly ground black peppercorns

Preheat oven to 350. Place 1-2 cups of water and a steamer basket into a 2 quart pot. Bring to a boil, add the broccoli florets, cover and steam 3-5 minutes or until bright green. Remove from the pot and set aside. Add the butter into an 8″ frying pan, on medium heat. Add the onions and thyme, and season with a couple of pinches of sea salt. Cook 2-3 minutes. Add the steamed broccoli into the frying pan and toss with the onions, and another couple of pinches of sea salt. Whisk the eggs and fold in the grated cheddar cheese and parsley. Pour the eggs on top of the broccoli and onions. Season with freshly ground black pepper plus remaining sea salt. Place into the oven, uncovered, and cook 10-12 minutes.