During the week I usually have a smoothie for breakfast since it’s faster. Working out, showering, and taking care of my felines before work just doesn’t leave a lot of time. With no time crunch on the weekends, I usually work out longer and then fix a nice breakfast, enjoying not having to rush.
One of my favorites are scrambled eggs into which I toss a variety of ingredients, depending on what I have on hand. Here, I threw in some sauerkraut which I was initially skeptical about; I was pleasantly surprised. It added some zest, and paired with the tomato paste, it takes these scrambled eggs up a notch. Years ago, on a visit to Paris, I had an omelet which was prepared with tomato paste. I have loved the egg-tomato paste combination ever since.
I don’t typically measure my ingredients, but I will give an estimate here on about how much of each of the ingredients I used.
Ingredients
- 2 slices of bacon (no sugar, uncured)
- 2 eggs (organic, humanely raised)
- 3 tbsp chopped onion
- 3 tbsp sauerkraut (juice squeezed out)
- 2 tbsp tomato paste
- 3-4 tbsp of unsweetened almond milk
- 1 large kale leaf, chopped
- 1-2 pats of butter (grassfed)
- Salt and pepper
- Pepitos (optional)
Instructions
Cook the bacon in the air fryer or pan until it is crispy. While it cooks, crack the eggs into a bowl and mix in the almond milk, salt, and pepper to taste. In a pan over medium heat, melt the butter and add the onions. Once they are somewhat softened, add the kale and let it cook for 2-3 minutes.
Next, add the egg mixture. Stir for a couple of minutes until the eggs solidify somewhat, then add the sauerkraut and tomato paste. Again, stir and let thicken until it reaches the desired consistency. Serve the bacon on the side or crumble it up and mix into the eggs. If desired, sprinkle some pepitos over the top.
I like this recipe because I get my good fats, protein, some greens, and something fermented, which is good for the gut. Enjoy!
