Have I told you how much I love eggs? Well I’m about to now. Eggs are on my list of foods I eat everyday. Yup, Every. Single. Day. In fact, I can only count on one hand how many times I haven’t had eggs for breakfast in the last 8 years. Those days were memorable because I was very, very grumpy. Since I am not a coffee drinker, the husband always jokes that eggs are my coffee. Don’t mess with Amy until she eats her eggs.
So how do I eat my eggs you might ask? Let me count the ways…… Hard boiled, soft boiled, scrambled, poached, over easy, in an omelet, baked in a muffin tin, and the list goes on. Here is one of my new favorite ways: scrambled with my favorite fruits and veggies.
One of my food “rules” is to eat vegetables with every meal. This recipe is such an easy and tasty way to incorporate more nutrients into your diet. I’ve combined avocado, tomato, arugula, and cilantro in this one. I just told you that eggs are one of my favorite foods, ever. I kind of have 3 favorite foods: another one is chocolate as you might have guessed, and the 3rd is….Arugula!! Another food I eat every day, and often with every meal. The bitter and crunchy taste of arugula really makes every dish tastier. I love it with my eggs. The important part here is that you add it in the end, and don’t cook your arugula. Arugula can go from being one of the tastiest foods on earth to being really foul tasting if it’s cooked. I don’t recommend trying it.
But, let’s get back to the egg scramble. This dish contains no dairy products, so a huge bonus for any of my Paleo Peeps. It doesn’t need cheese or milk. The husband is one to only like his scrambled eggs with cheese, until he tried this. In fact, he didn’t know until after he cleaned his plate that it contained no cheese. The avocado gives the eggs the fluffy texture that is often added with cheese or milk.
Start by heating up your pan and whipping together 4 eggs. I heat up my pan to a 5, or right smack in the middle to medium heat. Not too hot, not too cold. You’ll also prepare your tomatoes, avocado, and cilantro here. Chop up your tomatoes, chop up the cilantro, and mash 1 avocado in a small bowl. I used my 1-minute guacamole in this recipe to give the avocado more flavor.
Once the pan is heated up, I add coconut oil to cook my eggs (you can also buy the non-coconut tasting coconut oil for your cooking). Pour in your whipped up egg mixture and start to mix it around with your spatula immediately. Add in your tomatoes and cilantro and keep tossing around. About a minute later, once the eggs are almost ready, your add the avocado mixture. Mix well and your skillet should look like this:
I also sprinkled salt while it was cooking. I just received some fancy Spanish chili salt from a friend of mine that I added here. So now that your eggs are complete, you can add the best part: arugula. I just sprinkle the leaves along the top, but you can chop up the leaves as well. Whatever floats your boat.
Breakfast is ready in less than 10 minutes. I am always amazed at how many people tell me they don’t have time to cook eggs in the morning. Wake up 10 minutes earlier, it’s worth it! Skip your morning Facebook feed and make this instead….
- 4 large eggs
- 1 tbsp coconut oil
- 1 medium sized tomato, chopped
- ⅓ cup chopped fresh cilantro
- 1 avocado, mashed
- 1 cup fresh arugula leaves
- Salt to taste
- Begin by heating your skillet to medium heat.
- Crack your eggs and whip them until the yolks and whites are incorporated. Also, prepare your vegetables here if you haven't.
- Once your pan is hot, place the coconut oil in your pan, wait until it's melted and coated.
- Add in your eggs and immediately start to mix around with a spatula for about 1 minute.
- Add tomatoes and cilantro and continue to toss around for another minute.
- Once the eggs are just about finished, add in the avocado.
- Plate and serve with fresh arugula on top.