This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.
Today was a lazy Saturday morning, with a delayed breakfast until around noon. I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.
Two things about sautéing that chef Todd has drilled into us during our cooking classes:
- The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
- The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.
Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.
I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.
This was a very tasty meal—-SIMPLE and very healthy.
I hope you try it! If you do let me know how you liked it! If you think others would
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