Guest Post: French Bistro Breakfast Of Eggs And Vegetables
Cuisine: French
Serves: 1 portion
This Breakfast of Eggs and Vegetables done in Bistro Style will transport you to France. It takes 5 minutes to make and it is absolutely delicious. It's the perfect light supper or great breakfast.
  • • 2 tsp ghee (here's a good one)
  • • ½ of a medium zucchini, thinly sliced
  • • sea salt and black pepper
  • • 2 eggs (preferably organic)
  • • big handful of sunflower sprouts (or another micro green)
  • • big handful of your favorite olives (I used some great light green ones and some Greek cured ones)
  • • hazelnut oil (or another great flavored oil) to drizzle on top
  • • truffle salt (here's one)
  1. Melt the ghee over medium heat in a small skillet.
  2. Add the zucchini, season with sea salt, and saute until softened and starting to brown.
  3. Crack the eggs on top of the zucchini and stir it around just slightly so the egg gets just cooked through, and transfer to a plate.
  4. Top with sprouts and surround with olives.
  5. Drizzle with oil and season with truffle salt.
  6. Bon Appetit!
This makes a pretty big serving which could be easily divided in 2 portions!!
Nutrition Information
Serving size: 1 portion Calories: 468 cal Fat: 42 g fat Carbohydrates: 5 gt NET Carb Fiber: 5 gr Fiber Protein: <span class="mceItemHidden" data-mce-bogus="1"><span></span>16g protein</span>
Recipe by The Nourished Caveman at