I have a love of purple, and purple flowers. Yesterday J and his girls and I walked downtown to see ‘ParaNorman’… and on the way passed by this cheerful purple patch.
To me, purple flowers hold a little magic. They seem to exude mystery in their subtle hues.
I ran across the recipe below a couple of weeks ago, and loved it. It is high in protein and has omega-3 fats (from egg), and oregano and garlic (two of our super antioxidants).
I added a tomato from our garden and some watercress for an antioxidant and nutrition boost.
- 1 -2 organic High-Omega-3 Eggs
- 1 slice Gluten-free Bread, crumbled (I like Udi’s Chia Millet)
- 2 Tbsp. Nutritional Yeast
- 1 medium clove organic Garlic, minced
- 1 – 2 tsp. Oregano (to taste)
- Sea Salt and Pepper
I like my eggs soft-boiled for this dish. Make sure your eggs have been sitting out for about 20 – 30 minutes so they don’t crack when you immerse them in the boiling water. If you forget, you can pierce the flatter end with a pin to help the steam escape during cooking.
Fill a small pot with enough water to cover the eggs and add a teaspoon of salt. This will make peeling the egg easier. Bring water to a boil.
Once the water is gently boiling, carefully lower the eggs into the pan using a tablespoon. When the water boils again, simmer egg and time for 5-6 minutes depending on how runny you like the yolk.
While eggs are cooking, place crumbled bread in a cereal or soup bowl and top with nutritional yeast.
Sprinkle garlic on top, and half the oregano, and mix together.
Spread out. Chop eggs on top and sprinkle with rest of oregano, and salt and pepper to taste.
~ Sahtein (double health)! ♥