- 1 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp coconut oil or ghi
- 1 spring onion
- 12 big brussels sprouts
- 2 bunches of pak choy (or bok choy, but you'll probably want to use only one since it tends to be bigger)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 4 eggs + more coconut oil for cooking (about 1 tsp, add less if you're making less eggs)
- 2 large handfuls baby spinach
- sea salt, pepper
- cayenne pepper (optional)
- a few sundried tomatoes in olive oil, drained
- Start by making the dressing. In a small bowl, mix the olive oil, apple cider vinegar, maple syrup, stir and set aside.
- Finely chop the spring onion and move aside. Remove the stems of the brussels sprouts and chop them into quarters (or halves if they're small).
- Heat the coconut oil (or ghi) in a big pan over medium-high heat. When hot add the onion and cook for a minute or so. Add the brussels sprouts and toss. Add a splash of water and cover with a lid. This way it sautees and steams at the same time.
- Let that cook for 10 minutes and stir occasionally. While that's cooking, chop the pak choy.
- Lower the heat a bit and add the pak choy along with the dried herbs. Mix with a spatula and add another splash of water and cover.
- Cook for 10 more minutes.
- Meanwhile start on the eggs. Heat some coconut oil on a big pan.
- When hot add the eggs, season with salt and pepper and let them cook for 5-10 minutes depending on how done you like them. If you cook them covered they'll cook quicker.
- Add the spinach to the pan with pak choy and cook covered for 1-2 minutes just until the spinach becomes wilted. Turn the heat off, add the dressing and toss.
- You can dust the eggs with a little bit of cayenne pepper if you like before serving.
- Serve with a few sundried tomatoes, fresh tomatoes, or other veggies of choice.