Joe's Special--a fabulous breakfast dish for hungry eaters!

When I started writing this blog, I didn't think that I would feel so compelled to post my favorite recipes here, but that's what is happening!   Today's post is from a local restaurant, Original Joes.  I have modified the dish slightly in that I don't add mushrooms, and I usually use coconut oil as the fat.  It is delicious and is one way you know you will last all the way through to lunch without getting hungry!!  My biggest meal is breakfast, so this recipe is for 1 person.  Alter recipe accordingly if you are cooking for more than 1.

Ingredients:
1/4 c coconut oil (can use butter instead)
1/2 small yellow onion, chopped finely
1 heaping teaspoonful of celtic sea salt
3 oz. ground beef (I have also used ground pork)
2 c fresh, washed spinach
2 large or extra large pastured eggs

Melt coconut oil in large frying pan.  (I use one with a cover so the onions caramelize faster).  Add onion and salt, and saute until translucent (about 10 to 15 minutes).  Add hamburg and spinach and saute until wilted and hamburg is partially cooked (about 3 or 4 minutes).  Add the two eggs and cook until to your desired consistency.  I like my eggs a little wet, so it takes 2 or 3 minutes.  Be careful so the egg doesn't stick to your pan.  I stir the contents of the pan every minute once the eggs have been added.

You can add other spices as you like.  It's good with garlic.  I serve with a heaping tablespoonful of lacto-fermented sauerkraut.

When I switched to eating this type of breakfast from a breakfast with a lot of grains, I couldn't believe how I felt!  Clear-headed, alert, and completely sated!!  None of that mid-morning crash, or the foggy brain that I had been used to.  This is the type of breakfast our ancestors ate before heading out to the fields to work and embodies the principles of a traditional diet.  The sauerkraut is an added treat, because it helps populate the gut with healthy bacteria and digestion becomes a breeze.

I recently switched to a local, grass-fed ranch for my beef--Stemple Creek Ranch.  They breed their cows to have extra fat (more flavor!) and I really love it!  

If you try this recipe, please check back and let me know how you like it. I'd love to hear from you any other ingredients you add to spice this dish up!!