Boiled eggs and vegetables for breakfast
We love our hearty and filling breakfasts for the most important meal of the day! This breakfast has lots of vegetables, proteins and healthy fats!
Peel and cut sweet potato into cubes and put into a pot. Add finely chopped kale, salt to taste and a bottom of water (not too much else it will get soggy!). Put on the stove on medium to high heat with lid on.
Chop mushrooms and tomatoes. Put into a pot with a clump of butter or coconut oil if you prefer. Put on low to medium heat with lid on.
Put eggs into a pot with water. Put on high heat with lid on.
In a frying pan or on an oven tray (depending on how many people you are cooking for), put some sliced zucchini. Sprinkle with garlic infused olive oil (add some garlic cloves to a bottle of olive oil and leave for at least 24 hours before use) and heat on low to medium heat on stove with lid on, or at 160 C in oven.
Make sure you stir the tomato and mushroom AND the sweet potato and kale mixes. Add a little water if sweet potato and kale mix is too dry. Cook them until they are soft.
Bring the eggs to the boil then turn off the heat. Rinse in cold water.
Serve eggs, zucchini, mushroom tomato mix and sweet potato and kale mix with coconut pecan loaf and homemade mayonnaise.
Omit mushrooms for low fodmap and sweet potato for SCD (can replace with pumpkin). Omit eggs and mayonnaise for vegan.
©2014 Zaia at wholefoodcookery.com – boiled eggs and vegetables for breakfast, gluten free, vegetarian, paleo, primal.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).
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