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South Pacifc Bok Choy and Scrambled Eggs~ Greens for Breakfast

This is SO good! Quick too. Here's the info for 2 servings:
Course Breakfast
Cuisine Fresh
Keyword #easy, #glutenfree, #realfood

Ingredients

  • 10 - 12 Baby Bok Choy
  • ¼ small onion finely chopped
  • 1 teaspoon Olive oil cold-pressed
  • 1-2 teaspoon Tamari * or Soy sauce
  • 4 eggs from your local farmers market or farm whenever possible
  • ½ teaspoon Black pepper fresh ground if possible.
  • 1 teaspoon butter
  • Optional:hot pepper flakes or herbs of your choice ~ suggest dill chives, thyme, oregano, cilantro or your preferred.

Instructions

  • Finely chop the onion
  • Add the olive oil to heated pan and then add the onion.
  • Sauté lightly.



Prepare the greens.

  • Slice the small core off the end of the Bok Choy.

  • Slice the crunchy white parts and set the green parts aside.

  • Add the white parts to the onions and continue to sauté, stirring often.

Eggs

  • I tend to use 2 farm fresh eggs per serving.
    Scramble the eggs.

  • I like to add herbs and spices to my eggs but prepare them however you like.

  • I added a combination of chopped fresh cilantro, finely chopped and hot pepper flakes to the eggs in the picture.
  • Add some Tamari to the Bok Choy and then toss in the greens, stirring gently.
    Tamari adds a salty 'umami' flavour and I love it with the Bok Choy.

Notes

This is exactly how it was presented to me, many years ago, in a dreamy resort in Tahiti.
I hope you enjoy it ~ as much as I did and still do~