Chili Eggs with Goat Cheese, Avocado, and Herbs
This is a fridge clean out situation that took 15 minutes to come together, but the result was a masterpiece.
INGREDIENTS:
1 T salted grass-fed butter
2-3 vital farms organic, pastured eggs
1 garlic clove, pressed/roughly chopped
1-2 T goat cheese crumbles
1/2 yellow onion, chopped
1/4 cup greens, chopped—I used lactinato kale because I had it but anything will do, spinach, broccoli, etc.
1/2 avocado, cubed
1/2 T sky valley sambal oelek chili paste (only this—if you don’t have it you can omit and add more hot sauce)
2 T fresh herbs—I used half dill and half parsley and it was excellent
yellowbird organic sriracha, to garnish (the date one, NOT agave)
pink salt and pepper
STEPS:
crack eggs into a small bowl, adding goat cheese crumbles, chili paste (honestly I eyeballed it and added more than I intended by accident but it wasn’t too spicy ), salt and pepper. whisk with fork.
mince onion. press/mince garlic clove. chop greens.
add butter to skillet and heat over medium until melted.
add onion and garlic clove, cooking a few minutes to soften.
add greens. cook briefly to wilt, not too long, it will continue to cook.
add egg mixture to pan, evenly distributing along the bottom. this will cook quickly. after a few moments, pull up one side of the eggs along the side to allow excess egg mixture on top to run down under spatula and cook. start folding eggs up and flipping/chopping to cook runnier parts. once it is almost no longer glossy, turn off the heat and keep moving it around the pan until just evenly cooked but NOT dry (will continue cooking slightly). remove from heat and plate immediately.
garnish with 1/2 avocado cubed, herbs, hot sauce, and more salt and pepper.
Enjoy!!!
