Sunrise Bird’s Nest Breakfast

Bird's Nest Breakfast Recipe

If you want to mix things up a bit for breakfast, you have found the perfect dish. These Bird’s Nest Breakfasts are trending on social media because they are so pretty but also incredibly nutrient dense. You can follow the recipe below or feel free to get creative based on what you have on hand. This is a Sucrose (sugar) Intolerance safe recipe.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 ½ cups kale and spinach leaves, roughly chopped
  • 2 tablespoons mixed nuts and seeds
  • 3 tablespoons vinegar
  • 2 to 4 eggs
  • 1 avocado, sliced
  • 1 handful sprouts (mung bean, alfalfa, and sunflower)
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 pinch chili flakes (optional)
  • Sea salt and freshly ground black pepper

Directions

  1. Heat the olive oil in a small frying pan over medium heat and fry the garlic for 1 minute until fragrant. Add the kale and spinach and cook for 1 to 2 minutes or until soft and wilted. Remove from the pan and set aside.
  2. Using the same pan, toast the nuts and seeds for about 2 minutes or until golden and fragrant, tossing them frequently so they don’t burn. Set aside.
  3. To poach the eggs, heat the vinegar and 6 cups of water in a saucepan over medium heat until the water is trembling. Then turn the heat down so it stays at a gentle simmer. Gently crack the eggs into the pan and cook for 3 to 4 minutes. (Don’t touch the eggs while they’re cooking).
  4. Remove the eggs with a slotted spoon and transfer to a small bowl. To make the birds’ nests, arrange the wilted greens, avocado, and sprouts in two shallow bowls in the shape of little nests. Carefully place the poached egg (or eggs) in the center. Garnish with the parsley, toasted nuts and seeds, and chili flakes, if desired. Season with salt and pepper. Devour!

Recipe by: I Quit Sugar

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that won’t make us or our loved ones sick. Our My Gut Health Today recipe series is where we feature safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

The hyperlinks to other webpages that are provided in this article were checked for accuracy and appropriateness at the time this article was written. Myguthealthtoday.com does not continue to check these links to third-party webpages after an article is published, nor is myguthealthtoday.com responsible for the content of these third-party sites.

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