All the ingredients from this dish are local and organic from my farmer’s market, including the tallow which is a very stable cooking oil and has a high smoke point. Since I’ve started using tallow, I use a lot less coconut oil which is great as it saves me from having to repurchase it as often. Organic unrefined coconut oil can get expensive pretty quickly. I save the tallow when I make bone broth and I have a healthy stable cooking oil full of good things like vitamin K2, conjugated linoleic acid, and saturated fat. If you are worried about losing weight check out my article on Saturated Fat and Weight Loss.
Egg Over Easy with Sautéed Onions and Greens
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 1
Ingredients
- 1 egg preferably grass-fed and local
- 1 tbsp of homemade grass-fed tallow (can use coconut oil too)
- 1 half a sweet onion
- 3 cups of mixed baby greens
- 1 tsp himalayan sea salt
- 1 tsp pepper
Instructions
- Sauté tallow, onion, and baby greens until soft. Move to a serving dish.
- Add more tallow and cook egg. I prefer over easy, so I stop cooking as soon as the whites look solid.
- Add egg over veggies, season with salt and pepper and enjoy.
Sources:
http://beeftallow.com/uses-of-beef-tallow_food-for-thought-5-solid-benefits-of-using-tallow-for-cooking_50.html
Know Your Fats by Mary Enig
Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Blue, SSc., ND