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By Shane Young | May 21, 2014 |
Eggs and sauerkraut are a great match. If you’re not used to the sourness of the kraut, keep on trying it and I guarantee you’ll develop a taste for it. This dish takes minutes to make and is packed with protein, good fats, some probiotics and great minerals from the nori. Since iodine is so important for thyroid health, it’s a good idea to try to incorporate some sea vegetables like nori into your diet on a regular basis. Most Americans get iodine through fortified salt, but when you switch to sea salt on the Paleo diet and cut out processed foods, it’s easy to become deficient in iodine.
Makes 2 rolls (1 lunch serving)
4 pastured eggs
1 scallion, diced
1 tsp butter, bacon fat or coconut oil for frying
2 toasted nori wrappers
4 tbsp (36 g) sauerkraut
1 tbsp (2 g) fish roe for garnish (optional)
Mix 2 of the eggs and half of the diced scallion in a bowl. Heat a skillet over medium heat. A square-shaped omelet pan works nicely with this dish, but is not necessary. Heat the fat in the pan then pour the egg in the pan. Cook until just set. When done, place on a sheet of nori. In the center of the egg, place 2 tablespoons (18 g) sauerkraut and lay it lengthwise. Roll the seaweed and eggs up, including the sauerkraut. Garnish with fish roe if you wish. Use toothpicks to hold wraps in place if you’re traveling with them.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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