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.
- 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
- 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.
- 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.
- 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).
- 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