This was a fridge clean-out situation that came together in 15 minutes, but the result was a masterpiece. Don’t skip any ingredient.

INGREDIENTS:

• 1 T salted grass-fed butter

• 1 clove garlic, pressed and roughly chopped

• 2-3 vital farms organic pastured eggs

• 1-2 T goat cheese crumbles

• 1/2 yellow onion

• 1/4 cup greens—I used kale because I had it. You can omit if you want or use spinach, broccoli, whatever.

• 1/2 avocado

• 1/2-1 T sky valley sambal oelek chii paste (only this. if you don’t have It then omit and add more hot sauce as garnish)

• ~2 T fresh herbs — I used half dill half parsley and it was very good

• yellowbird organic sriracha, to top (the organic one with date, NOT agave)

• pink salt and pepper

STEPS:

1. Crack the eggs into a small bowl, adding goat cheese crumbles, chili paste (honestly I eyeballed it and more than I intended went into the bowl but it wasn’t too spicy at all), salt and pepper. whisk together with a fork. Set aside.

2. Mince 1/2 onion, chop kale/greens, and press/chop garlic glove.

3. Heat butter in skillet over medium heat until melted. add garlic clove and onion, and cook a few minutes to soften.

4. Add greens—mix and cook ~30 seconds, not too long, it will continue to wilt.

5. Add egg mixture to skillet, evenly distributing in bottom on pan. This will cook quickly. rotate pan to get it all over, and after a few secons lift one end up and angle pan away so the excess egg on top falls under the spatula and cooks. flip the sides of the egg up and into the center, chopping and flipping until it appears JUST not runny. at this point turn the heat off and keep moving the eggs around the pan so the least cooked part is on the bottom. remove from heat.

6. serve immediately, doling onto plate. top with 1/2 avocado cubed, herbs, more salt and pepper, and hot sauce.

Enjoy!!!!