Well+Good’s recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of three based in New York. She’s also the co-founder of Sculptologie. She believes that truly good food nourishes both the body and the soul, and that healthy food should be easy to make and even easier to enjoy.
Easter brunch—and brunch in general—is usually a total carb-fest in our home. Cinnamon rolls, quiche, pancakes: If it spikes my insulin, it’s on my plate. But, lately, in an effort to improve my energy levels and stabilize my moods, I’ve been making a concerted effort to eat more of the stuff that helps with that (I’m looking at you protein, greens, and healthy fats) and less of the stuff that doesn’t (sorry, simple carbs).
Eggs are to Easter what nachos are to the Super Bowl. To make my scramble a little more a little more fun for my kids (and me), I “dye” them blue with some chopped purple cabbage. Hash browns are a must, but making them with sweet potatoes gives them a vitamin A, fiber, and manganese boost. To keep the recipe Paleo-friendly and gluten-free, I use coconut flour instead of wheat flour to bind the grated sweet potato together.
You can serve your blue eggs and hash with any simple salad or veggies you like, but I like how the fresh and creamy textures of my flat-leaf parsley, tomato, and avocado pair with the eggs and potatoes. Also, thinking ahead to warmer days, the salad is super skin boosting, with lycopene, vitamin-C, and fatty acids to keep skin hydrated and protected from the sun.
Want to avoid a carb-hangover this Easter? Keep reading to get the recipe.
Blue eggs and hash with salad
I discovered that the anthocyanins in purple cabbage could tint my omelets blue when I was out of arugula and threw some chopped up cabbage—a mainstay in my fridge—in the pan with my egg-whites. Cook the eggs right before you are ready to serve them; they taste and look their best straight out of the pan.
Makes 2-3 servings
For the tomato, parsley, avocado salad
1 pint multicolored cherry tomatoes, sliced in half
1 avocado, de-pitted and chopped in large pieces
1/2 cup parsley, washed and roughly chopped
1 Tbsp olive oil
1/2 Tbsp apple cider vinegar
1/2 tsp salt
1. Make the sweet potato hash browns. Heat oven to 300°F. Using the large holes on a box grater, grate one sweet potato. In a bowl, combine grated sweet potato, egg, coconut flour, and salt. Form mixture, with hands, into five small patties.
2. Heat oil over medium-high heat in a skillet. Add patties and cook until browned on one side, about five minutes. Flip carefully with a spatula and continue to cook another five to seven minutes until browned. Transfer to oven to keep warm.
3. Make the salad. In a bowl, toss together tomatoes, parsley, avocado pieces, oil, vinegar, and salt. Set aside.
4. Make the eggs, in a bowl, add cabbage, and egg whites. Keep cool in refrigerator for ten minutes. Strain cabbage from eggs through a fine-mesh sieve. Add oil into pan and heat over medium high heat. Add eggs and cook for two minutes. Using a wooden spoon, push eggs in from the side of pan into center. Continue to scramble until fully cooked, about one to two minutes more. Season with salt to taste.
5. Transfer to a plate and serve immediately with sweet potato hash browns and salad.
Loading More Posts...