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Week of 12/15/14

Scrambled Eggs with Spinach-Artichoke Sauce and Pancetta
with quick lemony broccoli

Active: 25 min Total: 35 min
Original GF Paleo Vegetarian
Scrambled Eggs with Spinach-Artichoke Sauce and Pancetta
Soft scrambled eggs get so much flavor with spinach-artichoke sauce and umami sundried tomatoes and pancetta. This is how you turn breakfast into dinner!
Smarts: Turn this sauce into a 'pesto' by adding in some walnuts or pine nuts and top grilled chicken with it for another take.
Tags
Good for Breakfast, Low Calorie
Proteins
Eggs
Cuisines
American
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109

Ingredients

Metric
Servings:
4
Scrambled Eggs with Spinach-Artichoke Sauce and Pancetta:
  • Artichoke hearts - 1 cup
  • Baby spinach - 2 oz
  • Garlic - 1 clove , peeled
  • Olive oil - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pancetta - 4 oz , diced
  • Sundried tomatoes - 5 , chopped
  • Eggs - 8
  • Grassfed butter - 1 1/2 Tbsp
Quick Weeknight Lemony Broccoli:
  • Broccoli - 1 1/2 lbs , chopped
  • Lemons - 1/2 , juice of
  • Salt and pepper - to taste

Prep

  1. Make sauce - Place artichoke hearts, spinach, garlic, olive oil, salt and pepper into a food processor. Pulse until thickened, and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)
  2. Broccoli / Pancetta / Sundried tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Eggs - Whisk with some salt and pepper.

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Make

  1. Heat a non-stick frying pan over medium-high heat. Add in pancetta and sundried tomatoes, and saute until pancetta is crispy on the outside, 5 to 7 minutes. Remove from pan and set aside.
  2. While pancetta and tomatoes are cooking, place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes, until broccoli is tender but still crunchy. Finish with lemon juice, plus some salt and pepper. You can also drizzle on some good olive oil (not listed in ingredient list).
  3. Return frying pan to medium heat and add butter. Once butter is melted, pour in whisked eggs and scramble until you get the consistency you want.
  4. Portion out eggs and top with pancetta, sundried tomatoes, and spinach-artichoke sauce. Enjoy with broccoli on the side (and feel free to use sauce on broccoli too).

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