In the Kitchen: Egg/Avocado Recipes for Breakfast, Lunch Dinner

Incorporate two of our favorite ingredients — egg and avocado — into your menu for any time of day…

From our FP Gather chef Greg Glowatz…with photos by Jillian Guyette.

Serves 2.

Ingredients

4 slices multigrain toast

2 tbsp extra virgin olive oil, butter or vegan butter

3 pastured fresh eggs

1 avocado

1 or 2 heirloom tomatoes, depending on size

½ cup radicchio, shredded

Maldon or any flaky sea salt, to taste

Cracked black pepper, to taste

Method

Cut multigrain bread to the size and shape that you want and toast until golden brown. While the toast is still warm, spread on a little butter, vegan butter or a little extra virgin olive oil. Lightly scramble pastured eggs, season with salt and pepper and gently cook in butter, vegan butter or extra virgin olive oil. Top toast with scrambled eggs. Then add sliced heirloom tomatoes seasoned with sea salt, sliced avocado and shredded radicchio. Finish with more flaky sea salt and cracked black pepper. Enjoy!

Lunch

Avocado and Egg Salad

Serves 2.

Ingredients

3 cups kale, shredded fine

1 tbsp avocado oil

2 tbsp lemon juice

2 pastured fresh eggs

1 avocado

1 scallions

1 cucumber

2 carrots, rainbow or orange

1 sweet red pepper

3 tbsp sprouted hemp seeds

Maldon or any flaky sea salt, to taste

Cracked black pepper, to taste

Method

First, hard boil eggs first and set aside. I like to start in plenty of cold water. I turn gas on high and, when water comes to a boil, I turn heat off and cover eggs for about 8 minutes depending on their size. Cool and peel eggs and set aside. Toss shredded kale in avocado oil and lemon juice. Season with salt and pepper and gently massage kale with lemon juice and oil. Cut cucumber in matchstick-sized pieces. Slice scallions, carrots, red pepper and celery as thin as possible. Next, assemble salad by placing dressed kale in bowls. Top with sliced scallion, carrots, celery, red pepper and cucumber. Cut hardboiled eggs in half and arrange on top with vegetables and sliced avocado. Sprinkle sprouted hemp seeds over top with cracked black pepper and sea salt.

Dinner

Avocado and Egg with Kimchi and Rice

Serves 2.

Ingredients

1 cup short grain brown sushi rice

1 ¼ cup water

2 tbsp brown rice vinegar

1 tbsp organic brown rice mirin

1 jar kimchi, raw probiotic

2 pastured fresh eggs

1 tbsp avocado oil

1 avocado

1 small cucumber

1 tbsp toasted sesame seeds

6 sprigs cilantro

Maldon or any flaky sea salt, to taste

Cracked black pepper, to taste

Method

Bring rice and water, with a pinch of salt, to a boil. Reduce to a simmer and cover. Cook for 20 minutes or until water is fully absorbed. Keep covered to continue steaming for an additional 10 minutes. Gently fold rice with vinegar and mirin and a pinch of salt. (Also, I like to add some liquid from kimchi container to give rice additional flavor.) Separate into two bowls. Cook eggs in avocado oil and season with salt and pepper. Top rice with a sunny side up egg. Then add kimchi, sliced avocado, sliced cucumber, cilantro sprigs and toasted sesame seeds.

SOURCE:http://blog.freepeople.com/2017/07/kitchen-eggavocado-recipes-breakfast-lunch-dinner/

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