Quick and Dirty! Greens n’ Eggs & Bacon-Blue Cheese Burgers

Two quickies for y’all today. The first recipe is a great morning option, especially for you Whole30ers. The second one is a great way to break that Whole30 to smithereens. On day 31 of course!

We all need new ways to insert more greens into our lives, and breakfast eggs are a wide open opportunity. If you’re often on the run in the morning, you can prep your greens ahead of time. Simply slice, wash, spin/dry, and keep in a container in the fridge for 3-5 days. Or even easier: keep a container of baby spinach on hand and just throw the tender leaves in there.

Since my own Whole30, I’ve further reduced my dairy intake. Cheese in particular makes a cameo appearance maybe once a week, and I’m now buying only raw milk cheeses. Luckily for me, we have a wonderful local source of raw blue cheeses, Rogue Creamery. Their Oregonzola is my favorite blue, though they do have a Caveman Blue if you want to make fun of your WOE.

Lately, I’ve been crumbling it on my red meat, whether steak or burger. For steak, a pat of pastured butter and some blue cheese crumbles will suddenly elevate your weeknight. For the burger, just a few additions to the meat will create some amazing flavor combinations.

Shall we?

Greens n’ Eggs

pastured butter or coconut oil, for cooking

2 handfuls baby spinach, kale, chard, or other greens, sliced if needed

3-4 eggs

salt and pepper

2 slices prosciutto or jamon serrano (check ingredient list for sugars)

– Melt butter/oil in a medium skillet over medium-high heat. Add greens and stir until well wilted, time will depend on which greens you’re using (less for spinach, more for kale). Crack eggs into the greens and sprinkle with S&P (I like to break my yolks). Reduce heat to medium. At this point you can put a lid on it or flip them to complete cooking. When done, top with prosciutto/jamon serrano. Gobble gobble.

Serves 1.

Bacon-Blue Cheese Burger

4 slices bacon, finely diced

1 bunch green onions, sliced thinly

2 lbs. ground beef or bison

salt and pepper, to taste

1/2 cup raw blue cheese crumbles

greens, for serving

1) In a large skillet over medium-high heat, cook diced bacon until crisp. Remove from skillet, reserving bacon grease in pan, and set aside.

2) Add ground meat, onions, S&P, and cooked bacon to a bowl. Mix thoroughly with your hands and form into 4 patties. Cook in skillet with bacon grease (or grill) over medium-high heat, flipping when browned (about 3-4 minutes). Cook another 3-4 minutes, or until desired level of doneness. Place each burger on a plate of greens and top with blue cheese crumbles.

Serves 4.

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One Response to “Quick and Dirty! Greens n’ Eggs & Bacon-Blue Cheese Burgers”

  1. Awesome. Greens/eggs is the first thing I’m going to try for breakfast when I get some kale.

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