Summer Veggie Egg Nests with Carrot, Zucchini and Summer Squash

One of my favorite breakfasts this summer. Wholesome, filling and starts the morning off right. It's paleo friendly, gluten free, dairy free, nut free, and amazing to boot!

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The eggs are "baked" in their little veggie hash nests on the stovetop, making this a pretty easy breakfast. Just a little hand action on grating the vegetables! No need for potatoes. Carrots, zucchini and summer squash work just fine for our "hashbrowns" and each has its own flavor that adds warmth alongside the garlic.

Also these nests are great served on seedy toast with a little mustard. That is the way my three year old likes them!

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Wondering what else to do with all that wonderful zucchini?
Try my Zucchini and Citrus Gazpacho (tomato free) and No Heat Creamy Turmeric Vegetable Noodles.

Summer Veggie Egg Nests
1 yellow summer squash (or another zucchini)
1 zucchini
2 large carrots
4 free-range eggs (for best taste)
1 garlic clove, minced (I've also used chopped garlic scapes)
2 TB coconut oil

1. Grate squash, zucchini and carrots.
2. Add coconut oil to non-stick pan or cast iron skillet (will need a lid). Let melt and add veggies (and garlic!). Cook on medium heat 10-15 minutes, stirring every couple minutes. Stick the lid on intermittently.
3. Make four wells in the veggie hash and crack an egg into each one. Put lid on and wait 5 minutes. The white should be firm to touch and the yolk clouded over.
Serve immediately with some good sea salt and pepper!

Minestrone Soup: Cooking from your pantry and freezer

In these winter months, I feel less like hopping to the grocery store. Instead, these months call for using up the foods stocked in both pantry and freezer. Warm comforting soups or fulfilling dishes with little effort are on the menu.

Minestrone fits the bill perfectly. Made in one pot and most ingredients can be found in your fridge and pantry.

Any vegetables can be used in this soup. Peas, broccoli, potatoes... each will lend a different flavor. But use what you have! There is no need to make an extra trip to the store.

The carrots and green beans can be fresh or frozen. I like to buy large bags of organic carrots and chop or grate them and freeze for future uses. A little preparation goes a long way in the future. Also, you can use canned beans or equivalent amount of soaked and boiled beans. And you can even use frozen tomatoes! Gracious Granny freezes her tomatoes (whole but de-seeded) every summer to make sauces and soups later on.

 

Minestrone Soup
4 28 oz cans of diced tomatoes
2 organic yellow onions
3 large garlic cloves
2 cups diced carrots
2 cups cut green beans
2 cups brown rice macaroni (gluten-free)
6 cups broth, chicken or vegetable
3 cups beans (I used one can each kidney and garbanzo beans)
1 TB grapeseed oil
1 bay leaf
2 tsp Italian seasoning
Pinch of red pepper flakes, optional

1. Chop onions and add to pot with 1 TB grapeseed oil. Sautee on low for 10-15 minutes, stirring occasionally.
2. Mince garlic and add to pot. Turn up to medium high for several minutes until garlic becomes fragrant and browns a little (don't burn).
3. Add broth, chopped veggies, bay leaf, and remaining herbs. Boil veggies until softened. About 15 minutes (from boil).
4. Add tomatoes, beans, and noodles. Bring to boil and cook noodles until done (8-12 minutes depending on type of noodles - look to their directions when buying gluten-free noodles).
5. Serve with olives and enjoy!

I usually wait until it's completely cool and freeze one or two servings for Witty Husband who loves a bowl of soup and bread for lunch or dinner.