Breakfast is a Victory


Breakfast is a victory. I love breakfast. Breakfast means that I feel well enough to get up and feed myself, before noon! That’s awesome. Think of how many people there are in the world battling something that keeps them from breakfast. …Homelessness, chemo, poverty…checking one’s phone upon waking and being sucked into an Internet vortex until noon. 😉

Some of those are larger battles than others, obviously. But if you think about the fact that our mental and physical, even spiritual health, depends on what we put in our bodies; and, if you consider all those people with their big and little struggles, the decisions that they make, how little moments coalesce into the larger patterns of their lives — do you see it in your mind? My point is: we all have countless challenges that would keep us from nourishing ourselves. Breakfast is a victory. Acknowledge it with every bite. ✌️


Paleo Breakfast

  • Servings: 1
  • Difficulty: Easy
  • Print

2 organic, cage-free eggs
6 pieces sugar-free, nitrate-free organic bacon
2 cups chopped chard
apple cider vinegar

Put a small pan of water on to boil.

Heat a cast iron skillet over high heat for a couple of minutes. Then, fry the bacon over medium heat, four minutes each side. Remove the bacon and transfer to a plate covered with two sheets of paper towel. Top the bacon with a single paper towel sheet.

Toss the chopped chard stems into the sizzling bacon fat in the pan. Cook them 3-4 minutes, then add the chopped leaves, turn the heat off, and cover the pan for 2-3 minutes.

While the chard stems are cooking, crack two eggs into a bowl. Turn the heat under the boiling water off. Add a splash of apple cider vinegar and stir about 10 times times (you pick the number, make it a lucky one.) Let the eggs slip into the swirling water. Cover the pan and leave for 5 minutes.

Transfer the chard to a plate. Remove the eggs from the water with a slotted spoon and place them on top of the chard. Add the bacon.

*** For those friends who don’t eat pork, try tossing mushrooms with a couple drops of liquid smoke and sautéing them in duck fat or ghee for about six minutes, then add the chard. Unlike with the bacon, you will not need to remove the mushrooms from the pan before you add the greens.

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