EGG BREAKFAST BOXES
Ingredients
Scrambled Eggs with Bacon & Steamed Pak Choi
- 6 Chippenham Eggs
- 6 slices of Caribbean Passion Streaky Bacon
- 1 pound pak choi
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks green onion, chopped
- 1 medium red bell pepper, cut into slices
- 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
Boiled Eggs with steamed Callaloo & Sausages
- 6 Chippenham Eggs
- 1 pack Bad Dawg Jerk Sausages
- 4 cup callaloo, chopped and tightly packed
- 1 tbsp olive oil, or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 sprigs thyme
- 1 medium tomato, chopped
- 1 Scotch Bonnet pepper
- 2 tbsp water
Fried Eggs with Cabbage & Avocado
- 6 Chippenham Eggs
- 1/2 medium head cabbage, washed
- 1 medium carrot, washed
- 2 tsp olive oil, or coconut oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 red bell pepper, chopped
- 2 sprigs fresh thyme, or 1/4 teaspoon dried
- 2 green onions
- 1/2 tsp salt
- 1/4 cup water, or vegetable broth
- 1 whole Scotch Bonnet pepper
- 1 avocado
Instructions
Scrambled Eggs with Bacon & Steamed Pak Choi
- Cut the root end off your pak choi, separate each stalk from the base, and rinse each leaf under cold running water to remove any dirt or debris.
- Cut pok choi into 1/4-inch slices. Prepare all the veggies. Set it aside.
- Heat oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes.
- Stir in garlic, green onion, bell pepper, thyme, and cook until fragrant, about 1 min. Add tomatoes, carrot, vegan bouillon, pok choi, Scotch pepper, and stir.
- Bok choy will wilt and release its own liquid. Cover saucepan and reduce heat. Cook until pok choi is tender, about 10 minutes.
- Cook the bacon over medium heat, turning occasionally, until cooked.
- Scramble the egg to your liking
Boiled Eggs with steamed Callaloo & Sausages
- Peel the outer membrane of each stalk of callaloo and remove the outer old leaves. Chop callaloo.
- Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, sauté until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
- Cook the sausages over medium heat, turning occasionally, until brown and cooked through.
- Boil the eggs to your liking.
Fried Eggs with Cabbage & Avocado:
- Remove outer leaves of cabbage, using a knife slice thinly discarding the inner core. Shred the carrot.
- Heat oil in a large skillet on medium-high heat. Sauté onion, garlic, bell pepper, thyme, green onion, and salt.
- Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.
- Cover and allow to cook for about 10 minutes stirring occasionally.
- Fry the eggs to your liking. Plate everything up with a slice of avocado.
