When people find out I don’t eat bread, or cereal, or any other grain product or processed food, first comes a look of incredulity, and then, inevitably, they always ask me “but what do you eat for breakfast then?”
This is my go-to breakfast. This is my answer to toast and eggs, or a bowl of store-bought cereal.
It has everything one needs for a healthy start to the day – healthy fats (including omega-3′s), good quality protein, choline, vitamins E, D, A and B, minerals and so much more, the list goes on.. but I won’t bore you with all the nerdy details. Instead I will tell you that not only is this a good-for-you, hearty breakfast, but it is super duper tasty too! And really quick to prepare.
Also it is a great way to get more liver in your diet without it being the main feature in a meal like dinner (if you’re still not crazy about it or if you’re on the fence about trying it.. give this a try!). Which also makes it an amazingly great meal for those of us preparing for pregnancy, or who are already pregnant or breastfeeding. To find out why liver is such a good fertility food, check out my article on liver!
Without further ado, here is my recipe for a Nourishing Super-Food Breakfast!
- 1 lb liver, cut into bite-sized pieces
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- Unrefined sea salt or Herbamare
- Bacon fat or lard from pastured pigs
- 1 lb bacon (nitrate and nitrite free, sugar free, preservative free)
- 3-4 eggs
- 1-2 tbsp butter (unsalted, organic and from grass-fed cows if you can find it)
- 1 avocado
- In a medium or large skillet, cook the bacon.
- Once the bacon is done, remove it from the pan and put it on a plate in the oven to keep warm while you cook the rest of breakfast, but leave all the bacon fat in the pan!
- Put the liver into the pan with all the good bacon fat.
- Cook for a few minutes on medium heat, and then add the onion and garlic powder, and a good pinch of sea salt. Keep cooking while you prepare the eggs.
- In a small cast-iron saucepot or another small pan, melt the butter.
- Whisk the eggs in a small bowl and pour them into your pot or pan once the butter has melted. Add a pinch of sea salt.
- Cook the eggs and the liver, stirring both frequently, until the liver is done but still pink inside, and the eggs are cooked but still soft and runny a bit (don't overcook!).
- Cut the avocado in half and put one half on each plate. Serve with the eggs, and some of the bacon and liver. You will most likely have leftover liver and bacon for the next days breakfast!