Boiled Eggs Breakfast Plate
4 hard-boiled eggs-halved
1 zucchini
10-15 button mushrooms white and/or brown
4 sweet mini peppers
extra virgin coconut oil (for frying)
freeze dried chives and/or dillweed
fresh ground s&p
3-4 spring onions (half a bunch)
a few twigs of fresh mint and/or parsley
apple cider vinegar (or raw coconut vinegar)
kalamata olives
green olives stuffed with red peppers
capers
extra virgin olive oil (for dressing)
grape tomatoes
Directions:
Throw eggs in water and on medium-high, when it starts boiling set the timer for 5 minutes to make sure they're hard-boiled. Then set aside to cool.
While eggs are boiling chop zucchini (dice finely) and mushrooms and fry in coconut oil in iron skillet. Start frying zucchini a few minutes before the mushrooms.
I keep baked mini peppers, (baked on 450 F=230C) for about 20-25 minutes. If you don't have pre-baked peppers add them with the mushrooms to fry.
When they're fried make a bed of fried veggies on your flat plate. Arrange egg halves on top of veggies, pour olive oil over the eggs and sprinkle them with the spices (chives/dillweed/s&p).
Chop spring onions/mint/parsley and sprinkle them on the eggs. Pour a few drops of apple cider vinegar on the greens.
Now you can either use pre-made olive tapenade or make your own by chopping kalamata and green olives (remove seeds but keep the red peppers). Add capers and olive oil to the chopped olives and use them to top the greens.
Decorate along the edge of the plate with the grape tomatoes.
Bon appetit!
1 zucchini
10-15 button mushrooms white and/or brown
4 sweet mini peppers
extra virgin coconut oil (for frying)
freeze dried chives and/or dillweed
fresh ground s&p
3-4 spring onions (half a bunch)
a few twigs of fresh mint and/or parsley
apple cider vinegar (or raw coconut vinegar)
kalamata olives
green olives stuffed with red peppers
capers
extra virgin olive oil (for dressing)
grape tomatoes
Directions:
Throw eggs in water and on medium-high, when it starts boiling set the timer for 5 minutes to make sure they're hard-boiled. Then set aside to cool.
While eggs are boiling chop zucchini (dice finely) and mushrooms and fry in coconut oil in iron skillet. Start frying zucchini a few minutes before the mushrooms.
I keep baked mini peppers, (baked on 450 F=230C) for about 20-25 minutes. If you don't have pre-baked peppers add them with the mushrooms to fry.
When they're fried make a bed of fried veggies on your flat plate. Arrange egg halves on top of veggies, pour olive oil over the eggs and sprinkle them with the spices (chives/dillweed/s&p).
Chop spring onions/mint/parsley and sprinkle them on the eggs. Pour a few drops of apple cider vinegar on the greens.
Now you can either use pre-made olive tapenade or make your own by chopping kalamata and green olives (remove seeds but keep the red peppers). Add capers and olive oil to the chopped olives and use them to top the greens.
Decorate along the edge of the plate with the grape tomatoes.
Bon appetit!
