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Bloat-Free Breakfast Plate (Eggs + Greens) a colorful and healthy start to your day

Bloat-Free Breakfast Plate (Eggs + Greens)

A nourishing anti-inflammatory breakfast featuring perfectly cooked eggs served over nutrient-dense greens with digestive-friendly herbs and spices.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 large pasture-raised eggs
  • 4 cups baby spinach washed
  • 2 cups arugula washed
  • 1 medium avocado sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon pumpkin seeds

Method
 

  1. Step 1: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-low heat.
  2. Step 2: Crack eggs into the skillet, keeping yolks intact, and season with salt and pepper.
  3. Step 3: Cook eggs for 3-4 minutes until whites are set but yolks remain runny.
  4. Step 4: In a large bowl, combine spinach and arugula with remaining olive oil and lemon juice.
  5. Step 5: Add grated ginger and turmeric to the greens, tossing gently to coat evenly.
  6. Step 6: Divide the seasoned greens among 4 plates, creating a bed for the eggs.
  7. Step 7: Carefully place 2 eggs on top of each plate of greens using a spatula.
  8. Step 8: Arrange avocado slices around the eggs and sprinkle with fresh parsley.
  9. Step 9: Top each plate with pumpkin seeds and an extra pinch of turmeric.
  10. Step 10: Serve immediately while eggs are warm and yolks are still runny.

Notes

For extra digestive support, add a pinch of fennel seeds or fresh mint. Room temperature eggs cook more evenly than cold ones.