Name: Oeufs Brouillés aux Fines Herbes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.5 tsp ghee; 0.5 slice sourdough bread; 1 tbsp raw chives; 1 tbsp raw parsley; 1 tbsp raw tarragon; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw spinach; 1 tsp lemon juice; 0.25 tsp extra virgin olive oil

Nutrition

Per serving

344 calories

Protein: 37g; 42% of calories
Carbs: 15g; 17% of calories
Fat: 16g; 41% of calories

Instructions

Prep 5 min · Cook 10 min

In a medium bowl, crack the 2 large eggs and add the 0.75 cup liquid egg whites. Whisk vigorously until the mixture is uniform and slightly frothy.
Finely mince the raw chives, raw parsley, and raw tarragon.
Place a small non-stick skillet over low heat and add 1/2 tsp ghee, allowing it to melt slowly without browning.
Pour the egg mixture into the skillet. Using a silicone spatula, move the eggs constantly in small circles to create a creamy, small-curd French-style texture.
Once the eggs are mostly set but still look moist, fold in the minced herbs, 0.25 tsp sea salt, and 0.25 tsp black pepper.
While the eggs finish cooking, toast the 1/2 slice sourdough bread until golden and crisp.
In a small bowl, toss 1 cup raw spinach with 1 tsp lemon juice and 1/4 tsp extra virgin olive oil.
Plate the silky eggs immediately next to the toast and the fresh spinach salad for a balanced, high-protein meal.

Nutrition

Ingredients

Instructions

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