Oliver and I were enjoying breakfast a couple of weeks ago, when it suddenly dawned on me that since Oliver had started solids, I could count on two hands the number of times that I hadn’t served him scrambled eggs for breakfast. The poor kid had eaten scrambled eggs nearly every single morning — for more than a year!
The next morning I went way out on the ragged edge and cooked us some fried eggs, sunny side up. Wouldn’t you know it, Oliver devoured his standard issue two eggs — and then asked for more. While he always happily eats the eggs I serve him, he never asks for more.
The following day, I served fried eggs topped with a little bit of tomato basil sauce and parmesan. Oliver begged for seconds. Clearly, it was time to start diversifying our breakfast options.
In general, I don’t like to cook a lot of “Paleoified” non-Paleo foods, such as Paleo pancakes and muffins, because while the ingredients may be clean, the habit these foods reinforce is not. That said, even I can admit that I am finally starting to tire of scrambled eggs.
Over the past week or so, I have been experimenting with some different ways to enjoy our breakfast eggs. I’ve mixed them with various combinations of coconut milk, pumpkin purée, sweet potato purée, berries, apples, and spices. Here is one of my favourite flavour combinations so far:
Coconut Lemon Blueberry Breakfast Bake
1. Using a hand mixer, blend the following items in a large mixing bowl:
18 large eggs
1/2 can (7.5 oz) full-fat coconut milk
3 ripe bananas, mashed
1/4 cup fresh squeezed lemon juice
2 tbsp lemon zest
2 tsp vanilla extract
2. Gradually add:
1 cup coconut flour
1 tsp baking soda
1 pinch sea salt
3. Fold in:
4 cups blueberries (fresh or frozen)
4. Grease a 9 x 13″ baking dish with coconut oil, pour batter into dish, and top with:
1 cup dried unsweetened ribbon cut coconut
5. Bake for 40 minutes at 400˚. Cut into squares and serve, warm or chilled.