Slow Cooked Eggs in Ghee A 5 Star Breakfast

When I first whipped this together a week or so ago and took my first bite, I was immediately taken away from my kitchen and into a 5-star restaurant somewhere far, far, away. This dish tastes FANCY, subtle, and extremely, extremely nutty and delicious. Like, I want to have this for breakfast everyday for the rest of my life. Eggs are a gift from the gods, and when they’re cooked low and slow they are truly heavenly.

What’s in it? Eggs cooked low and slow in copious amounts of ghee, butternut squash, and arugula. Simple ingredients, delicious low-profile taste, and truly satisfying. Being able to indulge in the intoxicating taste of butter without the guilt (ghee is clarified butter that’s free of the dairy) is revolutionary. It’s been used for centuries in India, South Asia, Iranian, and Arabic cuisine but it’s really having its moment here in the west right now. It’s actually GOOD for your health. That’s right, fats can be good for you. Among other things, digesting ghee stimulated the secretion of gastric acid which aids in the digestive process. Better digesting equals better weight management and health. It’s also rich in medium chain fatty acids like coconut oil, so it’s a great energy source.

This recipe is easy to cook en masse too – for a brunch, lets say. Just get a few pans going at once and you’ll be able to serve 4-6 people the meal of their lives in a flash. Best part – this meal is gluten free, dairy free, grain free, and guilt free. Rejoice!

Slow Cooked Ghee Eggs

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 10m
  • Serves: 1
  • Yield: 3 eggs
  • Category: ,


  • 1 tablespoon ghee
  • 3 eggs
  • 1 pinch fresh black pepper
  • 1 pinch salt
  • 1/2 teaspoon sweet paprika
  • 1/2 cup butternut squash, cubed
  • 1 tablespoon olive oil
  • 1/2 cup fresh arugula


  1. In a small saucepan, melt ghee over medium-low heat. When melted, crack 3 eggs into the pan and turn the heat to low. Sprinkle salt and pepper over the eggs.
  2. Meanwhile, combine butternut squash with olive oil and a bit of black pepper in a small glass bowl and microwave for 5 minutes (you could roast but it would take a while). If you have any leftover roasted root veggies from a previous meal those would be perfect as well. Cook butternut squash until soft.
  3. Cook the eggs low and slow for a minimum of 5 minutes. Pick up the pan and swirl the ghee around to cover the tops of the eggs. Place a small lid on the pan towards the end to firm up the whites. The egg whites should be cooked through but soft, and the yolk should be runny when broken with a fork.
  4. When the eggs are done, use a spatula to gently loosen from the pan. Slide the eggs and ghee out onto a warmed plate. Sprinkle with paprika.
  5. Add butternut squash and arugula to plate and enjoy!