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Super Simple Morning Egg Sauté

A salad with dressing and avocado
Prep Time
10 min
Cook Time
10 min
Yields
2 servings

This easy egg breakfast recipe is a healthy and delicious way to start your weekdays.

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ingredients

2
tsp extra-virgin olive oil, butter or avocado oil
1
cup kale or spinach, roughly chopped
½
zucchini, sliced into half discs
¼
tsp sea salt
Pinch of pepper
2
eggs
1
Tbsp creamy tahini (heaping)
¼
lemon, squeezed
¼
cup pecans, toasted
¼
avocado, sliced
Crack of pepper
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directions

Step 1

Heat a wide saucepan over medium, add the oil, and when it gets slippery and starts sliding freely around the pan, add the kale and zucchini. Season with salt and pepper. Toss around until veggies begin wilting.

Step 2

Push the veggies to the side. If you feel the pan needs a bit more oil, splash a small glug in and crack the eggs in the empty space. Season with salt and pepper. After about 2-3 minutes, flip the eggs.

Step 3

Grab a bowl and put the veggies on the bottom, place the runny eggs over the veg, then drizzle with tahini and lemon. Top with toasted pecans, avocado and pepper. Voila!

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