Monday, 6 July 2015

Egg breakfast with beets (GAPS)

Scrambled eggs with softened carrots, courgettes, and cooked beetroot

Carrot, courgette and beetroot, such a summer favourites that they have earned their place in the breakfast repertoire. The bunched carrots and beetroots are super sweet, and full of juice and life. Young courgettes are so tender. I well stock the fridge with these beauties. I cook a fresh batch of beetroots every other day, so there is always a beetroot or two waiting in the fridge (in its cooking liquid) to brighten up a meal.

You will need (per person):
2 eggs
1/2 tsp ghee (optional)
1 young carrot
1 young courgette
1 wet garlic clove
1 cooked beetroot

freshly ground black pepper
flat leaf parsley, to serve

1. Julienne the courgettes and carrots, and put them in a wide bottomed pan heated to medium, immediately cover with a lid, and gently cook for 3 to 4 mins, just until they get a brighter colour, until they soften a bit but not cooked, more like between raw and cooked. Take the pan off the heat, leave the lid on.
2. Peel the beetroot and cut into batons.
3. Gently cook the scrambled eggs on low heat with 1/2 tsp melted ghee (for details follow the link). When you take the eggs off the heat gently fold in the thinly sliced garlic.
4. To serve: Place the carrot & courgette julienne on the plate, place beetroot batons next to it, finish with the eggs, and finally sprinkle with freshly ground black pepper and chopped parsley. Enjoy!

Allergy: Eggs. No gluten. No grain. Vegetarian.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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