Pressed green juice and the best scrambled eggs
I don’t always eat perfectly but I certainly try to make good choices when I can. Overall I have to say that taking care of myself has made a difference in my health, inside and out, over the years. I feel strong, resilient, and have mental clarity and the physical energy I need to accomplish what I need to do.
When we talk about eating healthier it’s a lot about what you can’t do. Today I want to talk about what to add rather than take-away from what you eat. I’ll be making some creamy eggs along with sauteed spinach and pressed juice. I can’t think of a better way to start a Saturday morning!
With cold and flu season upon us it’s a good idea to take time for self care which includes preparing healthy, nutrient rich meals for you and your family. This breakfast is a weekend favorite. Creamy, custardy eggs, sauteed greens, and fresh orange slices. Add whole grain toast or homemade biscuits with your favorite jam and farm fresh butter. Coffee is also on the menu but don’t forget to add pressed juice.. it’s so good!
How to serve: pressed green juice and the best scrambled eggs
Linger a little longer today. Stay in bed or cozy up by the fire. Brew your favorite coffee.
- Coffee or Tea
- Fresh Pressed Juice
- Scrambled Eggs
- Sauteed Greens in Coconut oil
- Whole Grain Toast or Buttermilk Biscuits with farm-fresh butter and jam
Have these items on hand:
- Blender (I use a Vitamix)
- Crème Fraîche or Whipping Cream
- 2 eggs per person
- Coconut oil (I use this one)
- Pretty plate for serving
- Cloth napkins
- Cast Iron Skillet
First, if you enjoy cooking and don’t have a cast iron skillet, you need to get one now.
Pros for cast iron ~
- Long Life Span.
- Adds Iron To Your Food
- Use Stove Top and in the Oven
- Easy to Clean
- Less Expensive
If you decide to buy a cast iron skillet, you will need to season it. I do this by rubbing the entire skillet with coconut oil and then it goes in the oven for a few hours at about 250 degrees Fahrenheit. After the pan is used for cooking it gets cleaned gently with a paper towel or water and my saucepan scrubber.
I season my skillet regularly and add coconut oil after I clean it.
Start with the spinach. Add coconut oil to your cast iron skillet. When the oil melts, add the spinach and stir until wilted. Remove your spinach and plate. Cover to keep warm. Wipe out your skillet and reheat. When hot, add 1/2 the butter and then the eggs. You can either whip the eggs up first or crack them directly into the skillet. Add salt and pepper. Turn off the heat and begin to stir the eggs. Add more or less heat to keep the eggs from sticking. When the eggs are almost done, add the remaining butter along with Crème Fraîche or whipping cream and the rest of the butter. Keep stirring until done and then add them to your plate. Serve your eggs and spinach with fresh orange or grapefruit and toast if you’d like.
Pressed juices are so healthy. I try to add fresh juice to the menu at least once or twice a week for a good dose of antioxidants that will help to keep me healthy and better equipped to battle incoming colds and flu viruses. This one can be tweaked to your liking. Add 1/2 an orange if you’d like it a little sweeter.
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Pressed green juice and the BEST scrambled eggs
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Pressed Green Juice
- 2 green apples
- 1 English cucumber
- 1 orange
- 1/2 lemon (juice only)
- 6 Dino kale leaves stems removed
Put all ingredients in the blender and turn on medium speed.
When ingredients are blended, pour through a nut bag or strainer into a pourable container.
Pour strained juice into mason jars.
The BEST scrambled eggs
These are hands down the best eggs! Cook slowly and don't forget to add a little extra butter and creme fraiche towards the end. Top with chives if you'd like and serve with your favorite toast or biscuits with farm fresh butter and jam.
- 4 eggs
- 2 tbsp creme fraiche
- 2 tbsp butter
- salt and pepper to taste
- chopped chives optional
Heat your cast iron skillet until warm but not too hot.
Add 1/2 the butter.
When the butter is melted, crack all for eggs into the skillet.
Add salt and pepper.
Continuously stir the eggs making sure that they aren't sticking to your skillet.
When almost done, add creme fraiche and the remaining butter.
Plate the eggs when cooked and add chives if you'd like.