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Coconutty eggs with a herby sausage crust

In BreakfastLeave a Comment

Coconutty eggs with a herby sausage crust , Paleo Crust

I’m obsessed with morning scrambles right now. They set me up for the day. I don’t know what I do at night, maybe I’m a secret sleep runner and do a quick 10 miles whilst in the land of nod, but I always wake up starving!

Scrambles are my go to quick and easy breakfast staple. Top with crispy sausage meat, this crumbly crust adds texture and indulgence to this an all time classic.

Pick your sausages wisely. Spend a little more and go for quality. Make sure they contain only pure meat and seasoning, with no hidden additives, preservatives or fillers. Check out your local butchers or if you live in London like me, get yourself down to Wholefoods in High Street Kensington. They have a special sausage counter (excited face!) and they are by far my favourites for taste. They’re not all Paleo friendly though so ask the assistant to print out the ingredients. The mild chicken sausage is my number one as it’s so versatile and really lean. Sausages don’t have to be unhealthy, pick the right ones, dry fry or grill and they’re a great Paleo breakfast staple.

I’m feeling indulgent today so adding some coconut milk for a little extra treat. Eggs away!

Serves 1

Ingredients

  • 1 chicken and herb sausage
  • 2 eggs
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut milk
  • 1/2 red pepper
  • Handful of spinach
  • Few sprigs of fresh coriander
  • Salt and pepper

Method

Remove the sausage meat from it’s casing.

Depending on the leanness of your sausage, either dry fry in a non stick pan or if very lean add a few sprays of oil to the pan first to stop sticking.

Cook for 4 minutes on a moderate heat until crispy, breaking the meat down with a spatular until a mince meat like consistency.

Heat coconut oil in pan and place on a medium heat. Whisk the eggs, season with salt and pepper and add to the pan.

When the eggs start to clump together, remove the pan from the heat and continue stirring. Add the spinach. Repeat this on/ off combo a few times until slightly underdone.

Add about 2 tablespoons of coconut milk (depending on the consistency of how you like your eggs) and let the heat from the pan finish off the cooking.

Top the eggs with diced red peppers, chopped fresh coriander and that lovely sausage crumble.

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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