Slow Cooked Eggs in Ghee

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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!

[recipe id=”10895″]
1 comment
  1. Ghee isn’t dairy free! It’s made from butter. We make our own ghee at home by heating butter for 10-15 minutes. It’s easy!

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