As spring rolls around, Chickens naturally start laying eggs in abundance.
I love eating eggs all year round, but spring is the perfect season to go with the flow and eat what nature is naturally providing for us in a larger and more frequent quantity.
There are lots of ways to prepare eggs.
For example, I love frittatas and can eat them for breakfast, lunch, or dinner. Here’s a bunch of yummy Frittata recipes for you.
But, if you are looking for an easy, breezy breakfast that can be prepared in 5 minutes or less, poached eggs on toast are a classic!
Plus, one of my favorite things to do is soak up that runny yolk with a piece of buttered sourdough toast. Oh my gosh!! Mouthful of bliss!
Enjoy your eggs.
- Pastured eggs (1-2 per person)
- 1-2 tbsp. organic vinegar
- Whole Grain Sourdough Bread
- Grass-Fed Butter or olive oil
- Bring water to a boil in a small saucepot.
- Lower the heat to medium/high, add vinegar, and stir the water briskly in one direction.
- Crack an egg into a small cup first and then gently slide the egg into the swirling water.
- You can do 2-3 eggs at a time
- Cook eggs 3-5 minutes depending on how firm you like your egg.
- Remove eggs with a slotted spoon and dry on a paper towel.
- Season with salt and pepper.
- Slather toast with butter.
- Lay the poached egg(s) on top of toast.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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