Meals & Recipes: Eggs, Peppers & Brussels

Eggs over easy, with brussel sprouts, peppers (garlic and onion), chopped walnuts, diced onion and a splash of red wine vinegar and salt. 

Your Bowl. Add a handful of brussel sprouts. A handful of peppers, garlic and onion. Two eggs cooked over easy, topped with chopped yellow onion, red wine vinegar and 2 pinches of sea salt. Add chopped walnuts to garnish.

Boun Appetito!!

Cooking Instructions:

Eggs Over Easy. Bring a pan to medium heat. Add 1 tbsp of olive oil, butter or ghee. Add 1 pinch of sea salt. Crack two pasture raised eggs into the pan. Add 1 pinch of sea salt to each egg. Allow to cook for 3 - 5 minutes before flipping and allowing to cook for another 2 - 3 minutes, leaving the yolk good and runny!

Brussel Sprouts (garlic, onion, poblano). Cut the stems off and quarter or halve them (if bigger). Dice half a poblano chile. Chop one slice of onion. Toss with olive oil and salt first. Chop two gloves of garlic. Add onion and garlic to a pan with olive oil, set to medium heat. Once the onions and garlic start cooking, add the Brussels and poblano. Add a splash of water to the pan and cover. Let cook for 5 minutes. Toss and cover for another 5.

Peppers, Garlic and Onions. Bring a pan to medium-high heat. Chop 1 slice of onion, 2 cloves of garlic and 1 jalapeño pepper. Add to the pan with 1 tbsp olive oil and two pinches of salt. Cut out the core of three peppers (red, yellow and orange) and slice into 1/8 inch strips. Toss in a bowl with 1 tbsp olive oil and 2 pinches of salt. Add to the pan once the onion, garlic, jalapeño combination starts to give off an aroma. Cook for 15 - 20 minutes depending on how you like your peppers, flipping every 5 minutes.