Ari’s Zen Eggs w Mountain Tea

This week witch friend The Amazing Ari is staying over. He is called The Amazing Ari because he can do this:
ari in air and because he can also do this:
ari yogaand he teaches both all around the world.

But he’s also my buddy of decades and I have been his Yoda on occasions and we have discussed his little problem with sugar so he is willing to give living grain and sugar-free a go. Does he look like he needs advice? We all need a little bit of a share every now and then.

So today is his introduction to eggs without toast or any other grain.
He’s bought the eggs from Pope Joan’s Pantry, along with a jar of Roza’s Pesto (no nasties):
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea pesto

EQUIPMENT

Skillet, sharp knife, chopping block, bowl and fork to whisk eggs.

INGREDIENTS FOR EGG DISH

3 eggs but only 1 yolk
Parsley, sage, thyme
Some chopped jalapeno chilli
Kale from the garden (or organic if not)
Butter
Fresh raw rocquette
Pesto
Freshly ground black pepper

TEA
Sage, mint, thyme from the garden
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea tea

METHOD

Roughly chop the kale, parsley, sage together with the jalapenos.
Butter in the pan over a low heat.
When melted add the greens.
Put the kettle on.
Crack the eggs into the bowl, discard the extra yolks, wash the shells in prep for grinding (for snails n slugs).

breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea

Whisk eggs.
Place rocquette and a lovely drizzle of pesto on the plate.
Pour eggs over greenery in the skillet.
Cook lightly (never cook eggs till they are absolutely dry)
Scoop onto plate.

breakfast - aris 3 egg omlette w kale, parsley, sage, jalapinos n rocquet on plate2

Bon apetit! x

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