Egg Foo YUMMMMMMMMM

Most DELICIOUS breakfast adventure from a few weekends ago was my own rendition of NomNom Paleo's Egg Foo Young-ish. I packed mine with carrots, onion, and chard (and of course some bacon) This blog has gotten so weird.... This falls into the treat category of paleo land... coconut flour is pretty high on the calorie chart....

This is a relatively easy weekend morning adventure.  The recipe makes several egg pancakes, that reheat fabulously. Serve with a little salsa and avocado on top and perhaps some sweet potatoes on the side :) And coffee. Lots of coffee.

Egg Foo Yummmm (Liz style)

Makes enough for you, your friend and your friend's boyfriend. Plus leftovers.

Ingredients

• 6 eggs
• 1/3 cup Coconut Flour
• 3/4 tsp Baking powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp salt (more to taste)
• 2 tbl. coconut oil
• 1 onion, minced
• 4 carrots, diced
• 3-4 leaves chard, destemmed and chopped.
• 8 strips Turkey Bacon (trader Joes has uncured, nitrate free happy bacon); chopped

Heat 1 tbl coconut oil in a large skillet over medium heat until melted (won't take long, coconut oil is magical). Saute onions, carrots and chopped bacon until bacon is cooked through and veggies start to soften. Add in chard and continue to cook until bright green and wilted.

Meanwhile, in a large mixing bowl beat the living hell out of the eggs. Whisk in coconut flour, baking soda, and spices until thoroughly combined.

Check on your veggie mixture....
Done yet?

not quite?

Try again in a few.... make some coffee in the meantime...

done now?

Good. Remove from heat and set aside to cool for a few minutes.... Use this time to enjoy the coffee you just brewed.

Pour veggies into into egg batter and gently stir to thoroughly incorporate.

Heat the remaining tablespoon of coconut oil in the same skillet over medium heat. Scoop a 1/4 cup of batter and pour into heated pan.  You may have to push down into a pancake shape, depending on the consistency of your batter. Cook for approximately 2 minutes before flipping and cooking for an additional 2min on the other side. Let cool for a hot minute and then eat up!

trashed-browns

It took me two hours to make breakfast this morning....
Not because I was concocting anything particularly difficult ( I pressed go on my cuisanart a few times.) but I was rather overwhelmed by the options in front of me.... raw root vegetables falling from the fridge, leftover popcorn and salsa and empty bottles littering the counters.

Quickly ruled out the popcorn and booze... Don't get me wrong, last night's popcorn for dinner really hit the spot. Unfortunately the manhattans hit me harder.

I was determined to eat a real meal.

I now understand my neighborhood's obsession with going out for brunch. If you party with these kids the night before, you need someone else to make you crazy potatoes and scramble the next day. It just really isn't productive to try it yourself. 

Alas, I do not fall into the category that can afford a twelve dollar meal, that may or may not make me feel worse.
So in my foggy stupor, I decided to battle breakfast...
Overwhelmed by the contents of the refrigerator and the absurd meals I'd had in the past 24 hours (cookie, slice of pizza, an apple, and popcorn= dinner, breakfast, lunch dinner),

I needed something that didn't come from cardboard box or taste like the cardboard box....

I pulled down the cuisanart and started shredding root vegetables. I'd made some tasty Autumn Latkes a while ago, which was my inspiration for this potato-y treat I am now calling trashed-browns.

 

Trashed browns & chard tofu scramble, covered in nooch sauce.