Hi Everyone! I hope you are having a wonderful holiday break and enjoying time with friends and family. I spent Christmas in Boston with my mom and it was so nice to relax. We barely got out of our pj's (my mom got us matching Christmas ones!) and we binge-watched The Crown on Netflix. I'd never seen it before and now I'm hooked! It was way too cold to be outside so staying home and relaxing was just what we needed.
I got back to New York on Tuesday night and Rob and I started Whole30 yesterday. We are doing a shortened version - only 15 days, but I'm really excited for a reset. Rob and I have each done Whole30 on our own, but we've never done it together. I'm so excited to have him by my side! The thing I love about Whole30 is that I never have to change my breakfast routine. Six out of seven days I am making a savory breakfast. This breakfast bowl is especially easy and requires little prep if you can roast the veggies ahead of time!
Prep Time: 5 minutes Cook Time: 10 minutes
- 2 tsp ghee
- 1 or 2 eggs
- 1/4 cup of finely chopped kale
- 1 cup of roasted veggies*
*For root vegetables I recommend roasting at 425 degrees for 30-35 minutes.
- Heat 1 tsp of ghee in a large pan over medium heat. Add in the kale and sauté for 5 minutes until soft, then add the leftover roasted veggies and cook for an additional 5-7 minutes until they are warm.
- While the veggies are cooking, heat 1 tsp of ghee over medium heat in a different pan. Once the pan is hot, crack the egg and wait ~2 minutes until the egg is starting to cook. Season with salt & pepper or seasonings of your choice. Cover with a lid for an additional 2 minutes until the yolk begins to harden.
*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!