NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

2 tsp grass-fed butter

1 slice sprouted grain bread

0.5 cup fresh blueberries

0.5 cup sliced strawberries

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.

• 2

  Heat a non-stick skillet over medium-low heat and melt 1 teaspoon of the grass-fed butter, swirling to coat the pan.

• 3

  Pour the egg mixture into the skillet, letting it sit for a few seconds until the edges begin to set.

• 4

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 5

  While the eggs cook, toast the sprouted grain bread until golden brown and spread with the remaining teaspoon of butter.

• 6

  Remove the eggs from the heat while they are still slightly moist, as they will continue to cook on the plate.

• 7

  Season the eggs with sea salt and black pepper, then garnish with finely chopped fresh chives.

• 8

  Serve the eggs immediately alongside the buttered toast and a fresh bowl of blueberries and sliced strawberries.