Eggs, liver and veggies with a cup of hot broth
You will need (per person):
2 eggs + 1/2 tsp ghee
2 young carrots + 1/2 tsp ghee
half a cooked beetroot
2 or 3 cooked chicken liver pieces (liver halves)
2 heaped tbsp raw sauerkraut
1 cup hot bone marrow broth
1. To make the gently cooked, soft and moist scrambled eggs, please follow the link for details.
2. Peel and slice the carrots. Melt the ghee, add the sliced carrots, cover with a lid and soften the carrots for 5 mins.
3. Peel and slice the beetroot.
Tips: Keeping few cooked beetroots in the refrigerator in a glass container in their cooking liquid is always handy.
4. Use leftover liver for quick breakfast version. Gently warm up in a pan with a splash of water. For the detailed chicken liver recipe please follow the link.
5. Gently warm up the bone marrow broth. Add few bone marrow pieces too.
See the recipe below.
6. Assemble the plate: scrambled eggs, warmed chicken liver, soft carrot slices, sliced cooked beetroot, and finally add crunchy sauerkraut. Enjoy!
For the bone marrow broth you will need:
1 kg beef marrow bones (grass-fed, organic)
pinch of coarse Himalayan rock salt
5 whole peppercorns, coarsely crushed
Put the bones, salt and peppercorns in a slow cooker, fill up with filtered water, and cook on low for 6 to 8 hours, or overnight. I cook mine on high for the first 1.5 - 2 hours, then I reduce the cooking setting to low cooking. Do not have a slow cooker? No problem. Cook bones gently on low heat in a pot for 3 to 4 hours. When done, bang the bone marrow out of the bones. Pour the soup through a sieve (to filter out tiny bone pieces if present), add back the bone marrow broken into smaller pieces. When cool, refrigerate in a glass container with a lid.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.