I got home around the usual time from work, 7, and had to be out the door for my book club by 8. That meant getting my toddler fed and working out dinner for myself and hubby. That calls for the glorious BFD: "Breakfast for Dinner." There is no recipe for this really because it's scrambled eggs with whatever mix-ins you want!
Growing up, I always beat milk into my eggs to make them fluffier, so now I opt to put a little almond milk. This is one spot I would say to not use coconut oil as your cooking fat. It's isn't really a pleasant taste with an egg. Go with avocado oil or ghee with eggs.
My mom also introduced me to cooking bacon in the oven which is seriously genius. It cuts down on the stovetop mess, you can cook more of it at once (who doesn't love that?) and, if you line the pan correctly there is no grease to bother with in the pan. Read more about baking bacon on my recent post. I do not want to take away from these eggs!
Back to the incredible, edible egg.... I start with the heat on medium low and heat preferred cooking fat in a skillet. Grind a little fresh pepper and salt into the beaten eggs before cooking and then in the last 30 seconds I added the avocado and tomato. I do it at the end because I prefer to try and keep as much of the nutrients in the veggies and fruits I add as I can.
The only thing missing from this photo is that I can't have eggs with out sriracha sauce. This is where I am "paleo-ish" I don't use a lot because unless you make it yourself, sriracha sauces will usually have cane sugar. There are recipes out there to make your own that is Paleo friendly. I just haven't gone down that road yet. Maybe someday. Until then, this is one teaspoon full of splurging that I won't fight.
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