Paleo Recipe Time…..
Do you like how I try to put every ingredient in the title? Looking at this picture I’m forced to ask myself, “when did I eat a bird’s nest?” I am not a great photographer and this came out way dark. Hope it doesn’t deter you from eating it because the flavor combo is fantabulous (it’s a word, ask Van Morrison.)
Ya know, 6 months ago I didn’t know what a kipping pull-up was…3 months ago I didn’t think I could do one…now I can string together a few of them. I am fully aware that this accomplishment is nothing compared to what a lot of you do without even breaking a sweat but that is what crossfit is about. It’s about doing your best and then watching as you blow your own former “best” out of the water! Gives me goose bumps just talking about this motivational stuff. Turns out Goose bumps make me hungry, so let’s talk food.
Sometimes you want to shake things up in the kitchen at breakfast time, you get bored with the run of the mill breakfast. Or you want to make something a little special for someone you love, or neither of these things apply to you and you hate this blog post. But, you already wasted five minutes of your life reading it so jokes on you. Might as well try it out now.
Two large bunches of scallions
1 tbs coconut oil
2 strips of good quality uncured bacon
1/2 cup frozen or fresh pitted cherries chopped
1 tablespoon of water or balsamic vinegar
1) Heat up your frying pan, cast iron is my favorite but use what ya got. Drop two strips of bacon on the pan.
2) Meanwhile bring a couple inches of water to a very gentle boil, crack one egg into a saucer or custard bowl…is that a thing? Then carefully slide the egg into the water. If your pot is big enough, slide the second egg in. I think poached eggs are perfect in about 4 minutes. Remove them with a slotted spoon.
3) Flip your bacon. I like my bacon just crispy not burnt at all…I’m a bacon fiend.
4) Dress your scallions in coconut oil, shake some salt and pepper on and spread them on a cookie sheet. Warm them in the oven for about 2 minutes. Watch them because they burn quick.
5) Put your cherries in a saucepan on medium high heat, add the water or balsamic vin and stir mushing the cherries as they heat until the liquid is reduced. When everything is complete, spread your scallions on a plate. Put your bacon on next, then your eggs. Top it off with your cherry jam. Voila!
By the way, if you have a better method or some kind of trick to poaching eggs go with that and let me in on it because I struggle with that junk.