Green Buttered Eggs – Keto and Low Carb

Green Buttered Eggs From Morocco

This delightful recipe comes from a long time ago in the mountains of Morocco, where a friend of a friend was traveling and staying with the local people, who made this on a wood fire with the herbs from their garden and the eggs from their chickens!

I immediately fell in love with the robust flavor and simplicity of this recipe. I wish I could let you smell the wonderful fragrance of the garlic as it sizzles in the butter, and then the green herbs as they add depth of flavor to the pan.

A Perfect Keto Paleo Meal

From a nutrition standpoint, this recipe has a great macro profile and value.

• Herbs like parsley and cilantro are full of vitamins and minerals and they are a great element to incorporate into your diet.
• Organic, pastured eggs provide lots of essential fatty acids, vitamins and protein.
• Pastured butter, contrary to mainstream belief, is a good fat and rich in vitamins and medium chain triglycerides.
• Cumin aids digestion and helps prevent cancer.
• Cayenne pepper also aids in digestion and has many more benefits: like being an anti-fungal, anti bacterial and cancer preventative.

All the ingredients should be fresh, organic and not processed in order to get the most health benefits from them!

This is the Keto-Paleo style of healing foods, like out Green Buttered Eggs

3.3 from 3 reviews

Green Buttered Eggs - Keto and Low Carb

 

Author: Vivica Menegaz

Nutrition Information

• Serves: 2 portions

• Serving size: 1 portion
• Calories: 311

• Fat: 27.5 grams
• Carbohydrates: 2.5 grams
• Fiber: 1 gram
• Protein: 12.8 grams

Recipe type: Breakfast, Lunch, Snack

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This recipe has its origins in the mountains of Morocco. Through a friend of my dear friend Baji it came to the US, where I first ate it at her house and it was love at the fist bite!

Ingredients

• 2 tbs organic butter, preferably pastured
• 1 tbs coconut oil
• 2 garlic cloves, peeled and finely chopped
• 1 tsp fresh thyme leaves
• ½ cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• 4 organic eggs (pastured is better)
• ¼ tsp ground cumin
• ¼ tsp ground cayenne
• ½ tsp sea salt

Instructions

1. In a non stick skillet ( I use non toxic ceramic) melt the butter and the coconut oil, for about a minute.
2. Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.
3. At this point add the thyme and brown for about 30 seconds to a minute longer, don't the garlic burn!
4. Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.
5. Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.
6. Now cover the pan with a lid and lower the heat to low.
7. Cook for about 4 to 6 minutes until the yolks are set but still soft inside.
8. If you like the yolks runny then cook only 3 to 4 minutes.
9. Serve immediately.
10. Can be accompanied by some breakfast sausage and easy grain free crackers.

3.5.3226