The fast weekday default: low-and-slow scrambled eggs, a pan of wilted greens, and sliced avocado.
Ingredients
- 12 eggs
- 30 g olive or coconut oil
- 150 g baby spinach, chard, or kale
- 2 avocados, sliced
- 6 g sea salt
- Black pepper
Click an ingredient once it's in the bowl.
Method
- Wilt the greens in half the oil with a pinch of salt; push them to a plate.
- Whisk the eggs with the rest of the salt. Cook them in the remaining oil over LOW heat, stirring slowly and constantly — low heat is the entire secret to creamy curds instead of weepy ones.
- Pull the pan off the heat while the eggs still look slightly wet; they finish on the plate.
- Serve with the greens and avocado.