4 pieces bacon, phthisiatrician cut into small pieces
1 onion, diced
2 cups broccoli, cut into small pieces
4 large eggs
3 tablespoons coconut milk
1/2 cup shredded Cheddar cheese
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven on the boiler setting and adjust rack to middle position.
Place bacon in a large skillet and cook over medium heat until crispy, about 5 minutes. Remove bacon and place on a plate, leaving bacon fat in skillet. Add onions and season with salt. Cook for 10-20 minutes, until caramelized, stirring occasionally. Add broccoli to pan and toss for 2-3 minutes, until bright green. Stir bacon into mixture. Pour into greased pie plate.
Whisk together eggs, coconut milk, cheese, salt and pepper in a medium bowl. Pour the eggs over top of the bacon mixture. Bake for about 30 minutes at 400 degrees until top is golden brown and the eggs are set.
Creamy Cauliflower Soup from Deliciously Organic website.
Adapted from Bon Appetit
Cooking Time: 45 minutes
3 slices organic, check
nitrate-free bacon (pastured preferred), chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
6 cups cauliflower, cut into bite-size pieces
5 cups chicken stock
1/2 cup coconut milk
Celtic sea salt and pepper
black truffle oil (optional)
Sauté bacon in a large dutch oven over medium heat. After fat begins to render, stir in onion, celery and garlic. Cover and lower heat to lowest setting possible. Cook vegetables for 20 minutes or until soft. Remove lid and add cauliflower and stock. Bring to a boil and then reduce to a simmer. Simmer until cauliflower is tender, about 20 minutes. Puree soup using a hand immersion blender or in small batches in a blender or food processor. Add coconut milk and season with salt and pepper. Drizzle with truffle oil, if using.