Megan Gilmore gives guidance on how to lead a healthier lifestyle in No Excuses Detox.
I developed this recipe for my dad, because one of his favorite breakfasts is “smothered and covered” hash browns (if you’ve ever been to Waffle House, you know what I’m talking about), served with eggs on top. Shredded cabbage makes the perfect substitute for hash browns, because it becomes tender like potatoes but is much lower in carbs while still being loaded with essential vitamins and minerals for a more nutrient-dense meal. Be sure to use the largest skillet you have when making this dish because the shredded cabbage is bulky at first but will soon shrink as it cooks. This is a one-pan meal if you bake the eggs in an oven, but you’re welcome to cook the eggs in a separate skillet if you prefer.
- Preheat the oven to 400°F. In a large, deep skillet over medium heat, melt the butter and sauté the onion and bell pepper until they start to soften, about 5 minutes. Add the cabbage, salt, and a few grinds of black pepper and cook until everything is tender, about 10 minutes more.
- Crack the eggs into the skillet directly on top of the cooked vegetables, sprinkle with the cheese, and bake until the whites are cooked, 5 to 10 minutes. If you prefer runny yolks, check on the eggs starting at 5 minutes to avoid overcooking; for firmer yolks, cook for the entire 10 minutes. Serve warm, garnished with a sprinkling of fresh chives.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.