Does anyone else find it so underwhelming to add four giant fistfuls of spinach to a saute pan only to have it shrink up into a tiny little wad of nothing moments later? I always feel like I'm doing something so impressively good for myself and then it looks so... small.
But anyways... those four giant handfuls that are overflowing out of your pan at the start? They're still there. And all their nutrients too. So, chin up!
One of our favorite things to eat all day is eggs. Especially in the form of scrambles, because it leaves the door wide open for a variety of different ingredients to mix in depending on what you're feeling that day. Do we eat it for breakfast? Of course. But with the advent of the KayShake and the Acai Bowl, there are is a lot of competition for the breakfast spot over here. We don't discriminate... all recipes can be enjoyed at any hour.
You will never guess where we got inspired to put this recipe together... Panera. They used to have an extensive hidden menu with lots of dishes that start with the word Power. Power breakfast bowl is what this thing was called. We would order it with double meat and double egg and have it every chance we got. And then they took it away. Like the way items at Costco just vanish. I even complained and made the argument that via several other dishes they still had every ingredient available in the kitchen. They affirmed that they did, but they still could not make the bowl for me.
And then it dawned on me. I know every single ingredient needed to make this thing. And, I am a fortunate person who always makes large batches of homemade paleo pesto frozen into small mason jars so that I can use it at any moment. And, I literally have every single ingredient - or a close equivalent - in my home right now already.
This pesto is the easiest thing to make, also. It takes such little effort it really is worth it to have your own and it tastes SO much better than a store bought, which also has tons of other additives, and many versions have parmesan included. In this dairy-free house we shy away from cheese additives. Pesto is so delicious it's not even necessary. If you're on my newsletter email list, I am going to send you that recipe tomorrow morning! If you want the recipe and are not on my email list, you can sign up on the homepage of the blog site right there under the instagram thingy.
Makes 2 servings (easy to half for a single serving):
+ 6 eggs, beaten with a dash of almond/coconut/cashew milk (we use 4 whole eggs, 2 egg whites - your combo can suit your dietary needs/goals)
+ 1.5C pulled rotisserie chicken (we always buy at least one organic rotisserie chicken per week and pull the chicken when we get home so it's always available for any dish)
+ 4 giant handfuls of spinach (of course) OR MORE
+ 4-6 sun-dried tomatoes, sliced (fresh will also work great, just won't have as potent a flavor)
+ 3 Tbsp pesto
Directions (order of operations, really):
+ Scramble eggs in a little bit of coconut oil/ghee/butter, set aside
+ Brown the rotisserie chicken to heat through. If pesto is the homemade paleo verison it will be quite thick in the fridge - heat 3 tbsp in the microwave for just 15 seconds or so, to help it melt, and add it to the chicken, tossing it to coat
+ Add giant overflowing overwhelming amounts of spinach (I use a wok, btw so it can handle the volume) and toss until slightly wilted
+ Add sun-dried tomatoes and the eggs back in and heat through.
I served this with Udi's Whole Grain Gluten Free bread - we found it at Costco (shocker) and while it feels like a BRICK, when toasted, it is quite tasty! Slathered with a bit of butter or ghee, it is amazing for those of us who don't eat bread made with all purpose white flour on the regular.