Rainbow eggs are king in my opinion. You can take a bit of all the veggies you have in your fridge, break some happy go lucky cage-free chicken or duck eggs and top them with avocado and you’re golden for a good 3-4 hours. It’s a really easy way to get a rainbow into your daily eating routine early on. If you just cut up your vegetables on Sunday and have them ready to throw into some coconut oil or grass-fed butter, you can have this everyday of the week.
This is a fluid recipe of what I used today, but you can honestly throw an nutritious raw vegetables into your rainbow eggs and it will be healthy. Remember, the more colors the better!
4/4/16’s Rainbow Egg Recipe
- 1/4 cup of onion
- 1 clove of garlic
- 2 giant leaves of chard, about 1/2 cup (from Cinnamon and Chad at Jester King/Stanley’s Pizza
- 1/4 cup of broccoli
- 1/4 cup of red and yellow pepper
- 1/2 avocado to top
Today I had duck eggs from Springdale Farm. Any farm fresh eggs are good, as long as the animals producing them are happy and healthy. I like duck eggs for the richer taste and because they last a little longer thanks to their thicker shell. They also have a higher level of Omega-3 fatty acids, which are anti-inflammatory and they’re a bit higher in protein than chicken eggs.
You can toss all of the veggies and cook them together and then scramble the egg in or you can cook the veggies and use them to top an over-easy egg as well. It’s all up to your taste. Top with sea salt and avocado and that’s it!! Enjoy!!