This Paleo breakfast idea takes just a few ingredients and is delicious, simple, and fast. You can easily make substitutions for any of the sauteed ingredients.
- 4 eggs
- 1 leek chopped
- 2 cloves garlic, chopped
- 1 tomato, chopped
- Meat (optional)
- Alfalfa sprouts (optional)
Cook the garlic and leeks in a skillet over medium heat in coconut oil or olive oil, stirring frequently, until they begin to brown. Reduce the heat to medium-low and add the tomato. Cook for a few minutes until the vegetables are soft. While the vegetables are cooking, scramble the eggs in a separate skillet. Top the cooked eggs with the vegetables and serve. Add meat and sprouts to the topping, if desired. I used venison roast and alfalfa sprouts. Salt and pepper to taste.
Article & Photo by a fabulous person I know. 😉