how to soft-cook scrambled eggs

2 -3  large eggs at room temperature
Salt and pepper
1 ½ tablespoons unsalted butter

1. Crack eggs into medium bowl. (Note: to avoid shells falling into your eggs, tap the eggs on a flat surface rather than the edge of your bowl or sink. If a bit of shell does make it into the bowl, scoop it out with the edge of an egg shell – it’s more efficient than chasing it about with your fingers or a spoon).

2. Season with salt and pepper.

3. Whisk until the mixture is frothy and pale yellow, 1 to 2 minutes.

4. Melt 1 T butter in a small nonstick skillet over medium-low heat.

5. Pour in the beaten eggs and quickly start stirring in small concentric circles all around the pan with a heatproof rubber spatula or wooden spoon, making sure to scrape up and incorporate eggs on the bottom and sides of pan.

6. Small curds will start to develop; keep stirring.

7. Once most of the egg mixture is set, drop in the remaining ½ tablespoon butter and turn off heat.

8. Keep stirring to incorporate the butter and serve.

Eat immediately. Serves one.

cauli-egg sandwich thins [gluten free, paleo]

Egg sandwich with a slice of organic turkey lunch meat on a cauli-egg sandwich thin.

3 cups grated or processed raw cauliflower
3 eggs
1tsp salt
a few grinds of black pepper
1tbsp ground flaxseed or chia seed (optional)

Preheat oven to 450
Whisk everything together very well (using a big whisk or fork)
Place in 1/4 cup mounds on a parchment lined baking sheet sprayed with olive oil
Using your hands shape into flat rounds, like sandwich thins
Bake for 10 minutes, flip and bake another 5

recipe & photo credit: http://www.healthylicious-housewife.com/pages/recipes/?p=recipe&recipe=124

make-ahead breakfast: bacon, egg, and cheese “muffins”

Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!

http://www.ournourishingroots.com/make-ahead-breakfast-bacon-egg-and-cheese-muffins/

baked egg cups

“Food can bring people together like not much else can. Sitting around a table, sharing a meal breaks down barriers and walls- it crosses cultures, it tells a story…it nourishes and sustains us. I believe in the power of fresh, seasonal food with simple preparations- light, healthy and full of nutrition. Cooking healthy food that tastes good is what its all about. Its easy to throw a stick of butter in basically anything and make it taste good- but creating a balanced nutritious dish is so much more fulfilling!”

These little cups are the perfect pairing with any breakfast…they are SUPER easy to make, and packed full of healthy lean protein…one lovely little cup has only 100 calories and 17.6 grams of protein…not to mention lots of creamy, dreamy cheesy flavors.  So, whether it is Saturday morning brunch, or a quick grab-and-go Monday morning breakfast (you can throw one of these egg cups in a whole wheat english muffin for good food on the go) these egg cups are a definite winner in my book.

http://thesimpledelights.com/?p=246

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grain free waffles

Grain Free Waffles; Guest Post From Against All Grain. (Gluten/Dairy/Refined Sugar Free)

Made with raw cashew nuts!!

http://realsustenance.com/grain-free-waffles-guest-post-from-against-all-grain-glutendairyrefined-sugar-free/

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