Recently I discovered a hydroponic farm in my Boston neighborhood, you can read all about it in my Spoon article. Since they’re not growing spinach, I switched to arugula as the greens that go into my eggs. This lunch is quick, flavorful, dairy-free, and highly nourishing for your gut.
When you’re buying sauerkraut, scrutinize the labels for simplicity and opt for organic when possible.
- 2 pasture-raised eggs
- 1 cup arugula
- smoked paprika
- nutritional yeast
- smashed avocado
- pink himalayan sea salt
Grease a frying pan with avocado or coconut oil non-stick spray. Tear the arugula and wilt over medium heat. Add eggs, reduce heat to low. Keep stirring eggs until almost done, add the salt and nutritional yeast then. Plate up with a sprinkle of smoked paprika.