garden fresh coconut fried egg


There's something so refreshing about going out to your garden & picking ripe home grown vegetables to feature in a dish. Gardening not your thing (no judgement), many farmers markets host local growers that do the dirty work for you, all you need to do is select the perfectly ripe produce (which lets be honest, is at times no easy feat). But once that basket is full of glorious vegetables that are vibrant & naturally flavourful, the most effortless dishes can be so beautiful & satisfying.

serves 2

what you'll need:

  • 1 medium yellow bell pepper, diced
  • 2 mini zucchini, diced
  • 2 cups of spinach
  • 1 tbsp coconut oil
  • 2 large organic eggs
  • salt & pepper to taste 

the steps:

  1. Heat 1/2 tbsp coconut oil in a cast iron skillet over medium-high heat.
  2. Add diced pepper & zucchini, stirring often, until the vegetable are softened & are beginning to brown, between 8-10 minutes.
  3. Season with salt & pepper.
  4. Make room in the middle of the skillet for the two eggs (almost like two little nests) 
  5. Split the remaining coconut oil evenly into each nest, and crack the eggs into each nest
  6. Cook, allowing the eggs to set until they are golden on the bottom, about 2 minutes. The edges of the eggs will start to curl (the time may vary depending on how runny you like your yolk). Not into sunny side up, flip half way through cooking. You could even scramble in the centre ... Isn't it egg-citing all the possibilities?! 
  7. To plate, lay a bed of sautéed vegetables & gently place an egg atop. Garnish with salt & pepper, and serve!   

the sides:

  • toast with smashed avocado
  • oatmeal with pumpkin seed butter
  • greek yogurt & berries