Description
This recipe is the perfect way to turn leftovers into an incredible Whole30 breakfast!
Ingredients
- 4 eggs
- 1 Tbsp salt
- Leftover Creamed Spinach (recipe below)
- Arugula
- Marinated Red Onions MAGIC ELIXIRSâ„¢
For the Creamed Spinach:
- 4 Tbsp clarified butter
- 1 cup of finely chopped onions
- 1 tsp salt, divided
- ¼ tsp black pepper
- 3 cloves garlic, pressed
- 16 ounces spinach
- 4 Tbsp chicken stock
- 1/4 –1/2 cup coconut cream
- ¼ tsp red pepper flakes
- 1 Tbsp arrowroot
- 1 Tbsp cold water
- 1 Tbsp coconut milk
- ¼ tsp red pepper flakes
- 1 Tbsp lemon juice
Instructions
Make Jammy eggs:
In a medium sized pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water. Cook for 7 ½ minutes.
Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.
Heat the leftover creamed spinach.
Make a simple salad of arugula and marinated onion oil. Assemble your plate with creamed spinach, jammy eggs, the salad and top with Marinated Red Onions MAGIC ELIXIRSâ„¢
Make Creamed Spinach:
In a Dutch oven, over medium heat, melt 4 tbsp of clarified butter. Add onions, ½ tsp salt, ¼ tsp pepper. Sauté for 5 minutes. Add the garlic and cook for 1 minute.
Start adding ½ the spinach and allow to wilt. Then add the second ½. The spinach should be wilted in about 3 minutes.
Turn the heat down to low. Add the chicken stock and ½ tsp salt. Then starting with 1/4 cup of the coconut cream, add it to the dutch oven and stir to combine. If needed, add more up to 1/2 cup.
In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Then add 1 Tbsp of coconut milk to it and stir. Add to the pot and stir.
Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.
Transfer back to pot on low heat. Add red pepper flakes, lemon juice and stir.