Scrambled Pasture-Raised Eggs with Spinach, Mushroom, Avocado, Basil and Sweet Potato Toast

Serves 2

There are so many health benefits in this combo! Pasture raised eggs, mushrooms and spinach are all a great source of selenium. Eggs are high in zinc which is essential for immune support. Mushrooms are rich in vitamin D and antioxidants. Spinach is packed with iron, folate, chlorophyll, magnesium, vitamins A, C, and E and fiber. Sweet potatoes are the perfect vehicle for all of these ingredients and provide powerful antioxidants like beta-carotene. Finally, basil is full of antioxidants along with anti-inflammatory, anti-microbial, antibacterial properties. You couldn’t ask for a better way to start the day!

Ingredients:

• 4 pasture-raised eggs
• 1 medium sweet potato, ends cut and cut into slices
• 1 cup sliced shiitake mushrooms
• 2 cups fresh spinach
• 1 avocado
• 3-4 tablespoons ghee
• 1 tablespoon chopped fresh basil
• Sea salt and freshly ground pepper

Preparation:

1. Put slices of sweet potato in toaster and toast on medium dark a few times until burnt around the edges.
2. Put a tablespoon of ghee in a frying pan and sauté the mushrooms on medium until soft, about 5 min. Season with salt and pepper. When mushrooms are about done add another tablespoon of ghee and add the spinach and sauté on low until spinach is wilted about 2-3 min. Remove mixture and set aside.
3. Crack eggs in a small bowl and beat lightly. Add the rest of the ghee to the pan and cook the eggs on low, stirring often. When eggs are still wet turn the stove off and continue to stir the eggs until they are slightly runny.
4. Cut avocado, scoop and mash.
5. To prepare the toast spread the mashed avocado on the sweet potato slices. Add some of the spinach and mushroom mixture. Add some scrambled eggs and top with chopped basil.
6. Enjoy!