Description
A delicious, complete lectin-free breakfast packed with prebiotic fiber, healthy fats and protein. Great way to start the day.
Ingredients
- 2 medium sunchokes
- Avocado Oil + Ghee for frying (as much as to generously cover the pan) OR extra virgin olive oil
- one pasture-raised egg
- 1/2 avocado
- 2 sprigs fresh thyme
- salt and pepper to taste
- 1 teaspoon dry parsley
- 1/2 lime, juice
Instructions
- Scrub and wash the sunchokes, and cut all the black eyes on the surface. Pat dry with a paper towel.
- Slice them with a mandolin (I used position 2 – not too thin or too thick).
- Heat the oil and ghee in a skillet (I used a 9-inch enameled cast iron – Le Creuset) on medium heat.
- Once the oil is hot add the sunchokes and the thyme and let cook while occasionally stirring to make sure they are all coated with oil. The process will take about 10 minutes.
- When they are almost ready, make some space on the pan, add more ghee if the pan looks dry, and add an egg. It will be ready in about 3 minutes, depending on how you want your egg cooked.
- Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet.
