The Nutty Butcher

This recipe comes with eggs from out of the box (cage) chickens to equally out of the box humans. I always buy eggs from free roaming chickens, chickens that get to spend at least part of their lives outside. Basking under the open sky, the wariness of early spring, the warmth of summer and the briskness of autumn rain.

Choosing free range eggs over eggs from caged chickens isn´t out of the box of all, actually. I find it quite reasonable to pay about 13 cents (€) extra per egg, if feel the egg to be somewhat healthy and happy. My egg consumption won´t ruin my economy either, whatever way do it.

Also, farming chickens to get eggs equals about 7,5% of the carbon emissions that comes from farming cattle for beef. That makes protein from eggs quite carbon efficient.

So, here we go. Here is how to make breakfast eggs.

Total time: 15 mins

Servings: 1

Ingredients

• 2 eggs
• 24 g chopped spinach (frozen)
• 40 g vegan cheese that melts^*
• a handful of cashews (about 25 g)
• 22 g leek
• garlic powder
• salt and pepper
• 1 tsp nutritional yeast (optional)
• salt and pepper
• olive oil for frying (about 1 tbsp)

How to make breakfast eggs

• add olive oil to a pan and fry the spinach until soft
• crack two eggs over the spinach to cover it, fry using lid and low heat so that the spinach doesn´t burn (tastes gross)
• grate the cheese, sprinkle it on top eggs and let melt
• when the cheese has melted, top with chopped leek
• season with garlic powder, salt and pepper
• sprinkle with nutritional yeast
• serve with a handful of cashews

Carb, dietary fiber, protein and fat content

• net carb: 17,97 g
• protein: 20,07 g
• total fat: 48,66 g
• saturated fat: 16,95 g
• dietary fiber: 2,55 g
• kcal: 663,3 kcal

^*I live in Finland, so I buy Porlammin Vege Plus (contains calcium, vitamin B12 and D).