Ingredients

2 cups mixed green vegetables, we used broccoli, asparagus, green cabbage, wombok, zucchini

1/2 tablespoon Incredible Coconut Oil for frying

2 free-range eggs boiled
(swap for 1/2 cup cashews to make Vegan)

1 teaspoon MCT Keto Tonic

1 teaspoon lemon juice optional

pinch chilli flakes to garnish (optional)

salt and pepper to season

Avocado Oil to drizzle

Method

Heat your fry pan over medium heat, melt the coconut oil and gently sauté your mixed green vegetables until golden brown on the outside and softened through. its nice to have a little bit left in them for things like asparagus and broccoli.

Meanwhile, boil your eggs to your preferred readiness from soft to hard boiled. Peel and set aside.

Serve your boiled eggs on top of your freshly sautéed greens, drizzle your MCTs, give a generous squeeze of lemon juice, season with salt and pepper and dress with avocado oil.

Enjoy!