Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast.
2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional
Leftover chili, warmed
- Beat eggs well in glass bowl
- Warm leftover chili in small sauce pan
- Melt butter in a medium stainless steel skillet over medium heat
- When butter bubbles, pour eggs into center of pan
- Using a rubber or flexible plastic spatula, gently lift edge of eggs and tilt pan to allow a small amount of liquid egg to pour under cooking egg (see video demonstration); REPEAT a few times to get all liquid from center
- Once egg is cooked (= no liquid): spoon warmed chili over one edge of cooking egg
- Top with optional shredded raw cheddar cheese
- Gently fold half of egg over the side with chili
- Serve with sliced apple
