Have you heard this phrase before? “Eggs, AGAIN? Can’t we have something else?”
Unless you’re allergic, you can end up eating a lot of nutritious eggs — on GAPS especially, but even following a traditional food diet. Fixed the same way, time and time again, lots of people get tired of them, even sickened at the thought of eating any more.
We can’t have that, can we?
With that in mind, I asked fellow bloggers and GAPS series contributing writers Katy and Mindy to help me compile a whole bunch of egg dishes to beat the egg-boredom-blues. You won’t be sick of eggs ever again!
(Of course, we’re talking about healthy, pastured eggs and preferably from chickens not fed GMO corn or soy.)
Frittata. One of my favorite ways to eat eggs, this is a one-skillet meal that’s also a great way to use up leftovers. Just saute (or reheat) vegetables in a skillet, add any leftover meat or fish (if desired), pour in some beaten eggs until they just set, and finish it off under the broiler. Here is a full recipe (omit the cream cheese or sub with 24-hour yogurt cheese for GAPS).
The 5-Minute Egg. I became addicted to these after starting the GAPS diet. It was the perfect way to get a still-runny yolk but also have a change from a regular fried egg, and very hands-off. These soft-boiled eggs are wonderful on salads, or as a topping for just about any entree — beef, chicken, almost anything tastes great with a poached egg on top! I also spent lots of lunches this spring over a plate of Marinated Asparagus with a 5-Minute Egg. (pictured above)
Raw Yolks in Smoothies and Soups. This is my sure-fire way of getting at least one raw pastured egg yolk every day. In summer months I throw a carefully-separated yolk into my smoothie, and in winter months I whisk a yolk into my morning cup of broth.
Put an Egg On It! My lunch on most days ends up being reheated leftovers with a fried egg plopped on top. I’ve discovered that just about anything tastes great with an egg on it!
Let’s Hear from Mindy
You can’t go wrong with any of these egg dishes and uses:
- Fried or scrambled eggs served with sauteed onions and chard
- Chile Relleno Egg Casserole (pictured above)
- Grain-free Dutch baby pancake
- Egg scramble: Scrambled eggs, bacon or ground sausage, veggies, and cheese mixed in
- Eggs benedict served on grain-free bread
- Poached eggs
- Soft boiled eggs (I had never tried these before GAPS — they are so good!)
- Hard boiled eggs – they make an easy, portable snack (and are very good topped with sea salt)
- Egg yolk uses (extremely easy to digest and very nutritious) — add to broth and soups or coconut milk ice cream; use to make custard or homemade mayo
- Egg white use (after using up all of those eggs yolks!) — GAPS Macaroons
What helps me the most for variety is to change up the vegetables and meat that I’m serving with my eggs. Here are a few of my favorite combinations:
- Slightly warmed cherry tomatoes and green chiles with bacon
- Sauteed onions & chard (see link above) with sausage
- Sauteed onions and mushrooms with either type of meat
- Steamed broccoli with butter
- Sauteed zucchini with fresh basil
And Some of My Ideas, Too…
Quiche. This is a general quiche formula – feel free to use whatever local, seasonal veggies, or cheese you have on hand. Also, other herbs are very good, too!
Baked Sausage and Egg Omelet. This baked omelet is a non-GAPS recipe. However, you can omit the potatoes completely or substitute veggies instead. I think baked slices of squash in place of the potatoes are wonderful.
6-Minute Egg. Much like Katy’s 5-Minute egg or Mindy’s soft-boiled, we prefer a 6-minute egg around here. Mash them up in a bowl with a little cultured butter, mayo, sea salt, pepper, and crushed garlic.
Hard-Boiled Eggs on Salads. When we have an abundance of eggs, I hard-boil a bunch and peel them. Keep them in the fridge. Then I chop or slice them and put on top of salads.
It’s Your Turn!
How do YOU mix it up with eggs? How do you keep the family loving their egg dishes while on GAPS (or even on a “normal” traditional diet)? Please share!
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