Boiled eggs and avocado: a powerful, go-to breakfast in our home, This meal deeply nourishes the body, balances blood sugar, and gets fat metabolism revving. My wonderful husband makes a hot breakfast for the two of us pretty much every morning (yes, he’s a keeper!). This breakfast is perfect for pregnancy, breastfeeding and pretty much everyone!
4 large, pasture-raised eggs
2 pats of grass-fed butter
Sea salt and pepper to taste
Fresh chives/herbs to garnish (optional)
To soft boil the eggs, which fully cooks the whites but leaves the yolks deliciously moist*, bring a pot of water to a boil. Then gently place 4 eggs in the water, cover, and boil for 6 minutes.
While the eggs are cooking, cube a fresh avocado and distribute into two servings. Sprinkle with a light dusting of salt.
When the timer goes off, remove the eggs from heat and bathe them in cold water to prevent them from overcooking. Rub the eggs briskly back and forth under the cold water to help them peel more easily.
Peel the eggs and slice them in half to reveal their rich, deep yellow yolks. Place 4 egg halves on each plate of avocado, add one more pinch of sea salt, a grind of pepper and top the warm eggs with a pat of grass-fed butter. Finish with a sprinkle of fresh herbs, if you have some on hand.
This breakfast will keep you going for hours, and it packs abundant healthy fats and proteins!
*Note: if you prefer hard-boiled eggs, you can boil up to 10 minutes, or to desired doneness. I know many women steer clear of soft eggs during pregnancy due to the risk of salmonella. I personally feel comfortable eating soft-boiled eggs in which the white is fully cooked but the yolk remains soft because bacterial contamination can only enter from the shell. Boiling kills any bacteria present on the shell, and the yolk is safely insulated from invasion by the egg white that surrounds it. But always cook eggs to the point that you feel comfortable eating them.