Spring is here! It’s sunny and beautiful one day and then drizzly and cloudy the next. It doesn’t bother me; I love the weather variation. I particularly like days like today that make me want to sit down with a cup of coffee and connect with you for a while.
I figure it’s about time that I share a version of what I eat for breakfast almost every day. It’s all about the eggs for me. Scrambled almost every time. But not the fluffy, tender, delicate kind of scrambled eggs that some chefs aspire to perfect. I’m a down and dirty, get the eggs on my plate and don’t use an extra bowl to scramble them, kind of girl. Seriously.
Since discovering a Paleo lifestyle, my breakfast has been surprisingly consistent. Really, scary consistent even. No matter where my head (or stomach) is, I really like to have eggs and veggies on my plate in the morning. It means I have to cook and do dishes every day, which is probably why I just scramble my eggs in the pan, but it’s totally worth it because I feel fueled, happy, and satisfied. I’m not sure how I got that habit nailed down. I really wish I could remember the beginning because it might help with a few other habits I’d like to put in place, but I’m typically someone who likes variety in my meals. So much so, in fact, that before starting this blog, my husband would joke about how even when we loved something, it was unlikely to make it back on the menu because I would be off chasing a new recipe. For whatever reason, eggs don’t fall into that category. I never get bored with my eggs.
It might be because I mix up the flavors and veggies all. the. time. This particular variation came about for a number of reasons and it’s just unusual enough, and delicious enough, that I felt like it should be shared.
Many people might think that cucumber for breakfast is strange to begin with. And maybe it is, in which case, eat it for lunch or a snack. For me there are some days when I feel like something cold rather than hot and this works perfectly. People might also think mixing scrambled eggs with cucumber is weird. I guess it could be. So try hard boiled eggs. Or try the scrambled and fall in love like I did.
I have a whole other post waiting that talks about all the benefits of turmeric, which I’ll get out there soon. It’s an amazing root, fresh or dried. One quality it has is as an anti-inflammatory and I hurt my back this past weekend so I wanted to do a few things to help out the healing process. I’m pretty active and being sidelined is hard on my body and my psyche. Especially because I’ve been emotionally off-kilter for a while anyway and it’s had a definite effect on my overall health and well-being. I was excited to get back into the swing of things only to be knocked down. Ugh. But then I started looking for inspiration in some different places and cooking is good for me like that.
This breakfast has a number of things going for it. Hydration and cleansing with the cucumber. Anti-inflammatory with the turmeric. Protein and happiness with the eggs. I also grabbed some fresh chives from the garden (bliss!) and if you have some of those, go for it! They definitely added a lovely dimension.
Anyway, this recipe (if I can even call it that) is crunchy, creamy, hot and cold with an earthiness that comes from the turmeric. I recently found that my local stores have begun stocking the root near the ginger. It’s great! I toss the little knobs into the freezer and when I want some, I just use a microplane and grate it over whatever is calling for it. You could easily sub in the dried powder form. I’d start with an 1/8-1/4 of a teaspoon and go from there. Dried can vary a lot in potency depending on its freshness. And be sure to crack some fresh pepper over it. Research says the pepper helps the body absorb the turmeric even better.
Let me know if you try this. If you’re getting tired of the same old eggs, this just might reinvigorate your morning!
Cucumber Eggs with Turmeric
1/4 tsp. coconut oil
1 tsp. Paleo mayonnaise
1 1/2 – 2 tsp. fresh grated turmeric (more or less to taste)
salt and pepper
fresh minced chives (optional)
- Melt the coconut oil in a small sauté pan. Scramble eggs to your preferred doneness. Place in a bowl.
- Peel and seed cucumber, if necessary or desired. Cut the cucumber lengthwise down the middle. Then cut each long half lengthwise again. Slice thinly into small 1/4 moons. Add to the bowl.
- Add the mayonnaise, turmeric, and a good pinch of salt and pepper. Stir everything until it is well distributed.
- Add the avocado and chives, if using, and stir gently to combine all the ingredients.
- Love your breakfast!