BY LINDA WAGNER
I love brunch and I love simple recipes! This dish embodies all of those things. As you’ve probably noticed, I absolutely love egg dishes for brunch or any meal, even dinner! There are so many reasons to love eggs:
- Eggs are an easy lean protein. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.
- Organic, free range eggs are easy to find at a low price point and readily available at your local farmers market.
- Eggs are fast and easy to prepare.
- Eggs are high in Choline, an excellent brain food!
- Anti-inflammatory: People whose diets supplied the highest average intake of Choline (found in egg yolk), and its metabolite Betaine (also found naturally in vegetables such as beets and spinach), have levels of inflammatory markers at least 20% lower than subjects with the lowest average intakes, report Greek researchers in the American Journal of Clinical Nutrition(Detopoulou P, Panagiotakos DB, et al.)
- Eggs are one of the only foods that contain naturally occurring Vitamin D.
- Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%
- Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.
- New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol. source
This dish is simple, yet sophisticated. And with all of the benefits of eggs, there’s no reason to say no to it! Enjoy with some toasted Ezekiel bread and a Mimosa. Yum!
3 organic free range eggs
1 large clove of garlic, minced
1 med sized shallot, diced
assortment of fresh herbs. I used basil, chives, thyme, oregano and rosemary
sea salt and pepper to taste
- First melt a small pat of butter in a skillet over med-high heat. Add minced garlic and saute for about 1 min then add diced shallots and a dash of sea salt and saute for another 1-2 minutes.
- Add 3 beaten eggs and finely chopped herbs of your choice. Stir the eggs and cook until firm.
- You can garnish with goat cheese, chopped herbs, and a dash of freshly cracked pepper.
Photos: Linda Wagner
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