Hard-boiled egg scramble

So, this morning I went to make my husband and myself a veggie and scrambled-egg dish for breakfast.  I chopped the onions, diced the avocado, chopped the tomatoes, crumbled the goat cheese, and prepared the turkey bacon.  As I began sautéing the onions,  I realized … uh oh, we are out of eggs!  The hubby offered to run to the store for eggs, but I had a better idea.

You see, I hard boil between a half-dozen and an entire dozen of organic eggs per week and then keep them in the refrigerator.  That’s one of my “tricks” to always having healthy protein available at a minute’s notice.

I went to work using my hard boiled eggs.  To be honest, it gets boring just eating them plain or sliced in salads!  So I was glad to try something new with them.

For just my husband and me, I took out four hard-boiled eggs and chopped them up and set them aside.  After I sautéed the onions with the turkey bacon, I then added the avocados and tomatoes.  After a minute or two, I added the chopped hard-boiled eggs.  After another few minutes, I added the goat cheese.  Voila, hard-boiled egg scramble!

It was delicious!  And easy!   And a nutritious way to start the day!

Hard-Boiled Egg Scramble

Serves 2

• 4 organic hard-boiled eggs, peeled and chopped
• 3 slices organic turkey bacon, chopped
• 1/2 white onion, chopped
• 1/2 large tomato, chopped
• 1/2 avocado, diced
• 2 oz. crumbled goat cheese

Sauté onions with bacon in a skillet (I do not use Teflon or other non-stick coated cookware because of the toxins.  I either use steel/cast iron or ceramic cookware – currently considered safe).  When the onions turn a translucent color, add tomatoes and avocados.  Let cook for a few minutes.  Then add the hard-boiled eggs and cook for another few minutes.  Finally, add the crumbled goat cheese, let sit in the pan for a minute.  Serve and enjoy!

Mwah,

Valerie