Sunday, January 31, 2016

Broccoli and Eggs in Cast Iron

Hi, guys. When I had a week of snow days I made eggs every morning, all different ways. This one was a delicious and easy way to get fueled up for a great day of checking things off the to-do list. 

In a small cast iron skillet, I put 1 tsp of coconut oil and rolled it around to coat the bottom evenly. (I think my kitchen is a bit crooked, or maybe it's my stove?)

I broke three eggs into the skillet and barely broke the yellows. I added a handful of organic broccoli, cut into very small pieces, hickory smoked sea salt, mustard, smoked paprika, and freshly ground black pepper.

As the eggs, over medium low heat, began to cook along the edges, I would pull them up with the spatula and tilt the pan, so that the whites would move under there.

Next, I cut down the center of the eggs with the spatula and flipped over both pieces. 

Then, I turned off the stove and moved the little cast iron skillet off the heat, and slid the eggs onto a plate. 

Ah, so good with coffee!

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Now, go out there and be spectacular.