If you’re anything like me, you’re constantly looking for something healthy to eat, fast. When I’m hungry, I don’t have the patience to make a 10 step dish- I just want something to curb my hunger as soon as possible. That’s why I love eggs. Nature’s perfect food, an egg contains all 12 amino acids for a protein to be digested by your body. Not to mention you basically just have to crack them and they cook themselves to perfection. Eggs have a misconception of being a “breakfast only” food but they make a great, filling and protein filled dinner (check out Protein Misunderstood: But It’s Still All Good to learn why you need protein for thick hair, thin waists and muscles in all the right places.)
I love mixing them with veggies, putting different spices on them and adding condiments like truffle oil and aged balsamic.
Eggs are a healthy eaters best friend. They’re versatile, easy, cheap and have a long shelf-life, breaking all negative connotations against healthy food (“Eating healthy is boring, difficult, expensive, time-consuming” Umm have you heard of an omelette?)
Now you probably know how to scramble eggs, but the one thing I’m going to stress is the oil you use. I always use Grapeseed oil when cooking instead of olive oil. Cooking olive oil past it’s smoke point of 200 degrees is extremely dangerous and carcinogenic. The heating causes the anti-oxidants in olive oil (which we love) into toxic free radicals (which we hate).
This flavorful recipe combines the aroma of saffron with the freshness of cilantro, topped with the full taste of truffle oil (which is a rare mushroom oil if you’re not a foodie.) Truffle oil doesn’t need to be expensive either- I bought a large bottle for $9.99 at my local Homegoods (the decorating sister of TJ Maxx.) You don’t need to spend a a fortune at a fancy restaurant to enjoy the flavor of truffle, which can be up to $100 a dish- just buy a bottle yourself and bring the gourmet to your kitchen!
2 Organic Free-Range Eggs
1 handful fresh cilantro, chopped
1 teaspoon saffron
1 tablespoon Truffle Oil
1. In a pan, heat grapeseed oil over stove. Sauté chopped cilantro.
2. Crack 2 eggs onto pan and mix with cilantro. Top with saffron.
3. Sauté on medium heat for a few minute until yolk slightly runny.
4. Top with truffle oil and serve.