Breakfast Slaw

Introduction

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• The concept that we can only eat eggs with toast is crazy. How about eggs on sauteed veggies?! You get more nutrients, fiber and if trying to stay low carb, it is a great alternative to toast.

• I came up with this meal accidentally one morning when I was looking for some onions and peppers to saute with my eggs. We had made coleslaw the night before that was cabbage, onion, carrots and celery  that did not get mixed with the dressing so I thought why not just use that!

• I sauteed the veggies, fried some eggs over easy and put the eggs over top the veggies. I discovered my new favorite breakfast! And it does not have to always be eggs either. I use this breakfast slaw paired with every type of meat.

• My wife Jen watches a lot of cooking shows which means I end up absorbing some of the content from these shows. The one thing that has stuck with me the most in cooking is the following simple list of ingredients to make anything taste amazing: Salt, Fat and Acid. That's it! With these three ingredients you can make any food taste amazing. The personal dishes I make at home are based on flavor coming from those three ingredients (sometimes pepper) along with the natural flavors of whatever whole food I am cooking.

Servings

• 2 (if you are like me who loves cabbage you will be lucky to get 2 portions out of it).

Ingredients

• ¼ large cabbage (green or purple)
• ½ - 1 onion (choose from: white, red, scallions or leeks)
• Sea salt 
• Fat/oil of your choice (olive oil, coconut oil or beef tallow)
• Apple cider vinegar (acid)
• Pepper
• See optional add on ingredients below

Directions

• Prepping the Cabbage Slaw
• Thinly sliced cabbage and onion is the best. For this, using a mandolin works the best. If you do not have one or are afraid to cut your fingers with a mandolin then a knife is fine. While thinly sliced is best there is nothing wrong with thicker slices.

• Cooking the Slaw
• Fry the slaw with the oil of your choice in a stainless steel or cast iron pan. As you are cooking, don’t be afraid to let some of the veggies caramelize on the bottom. That is where the flavor comes from!
• When the slaw is finished cooking, it is time to get the flavor booster out - Apple Cider Vinegar for the deglaze home run!
• Turn off the heat and all that brown caramelized flavor stuck to the bottom of the pan is going to go back into the dish. Splash some ACV into the pan (a few tablespoons worth but be careful not to overdo it.)
• Stir the slaw with the ACV and you will notice that brown on the bottom gets taken off and goes back into the food!
• Add salt and pepper to your liking.

• Plating Your Food
• Dish the slaw onto your plate
• Add eggs, meat or any other protein next to the slaw. If choosing eggs, my recommendation is sunny side up or over easy so that when you cut into it, the yolk goes onto the slaw.
• Serve with fresh tomato slices or cucumber.

Optional Add-ons & Variations

• Grated carrot 
• Finely sliced celery
• Fresh grated turmeric or ginger
• Mushrooms, peppers or any other veggie you want to use up
• Try kale instead of cabbage
• Rotate your protein and try ground turkey or sausage instead of eggs

Tips

• Try to choose pastured eggs and meats when eating animal protein. By doing so, you not only are getting better quality ingredients from real farm raised meat, you are more likely to support local farmers and sustainable agriculture.

Enjoy!