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Morning in the Garden and Scrambled Eggs with White Bean Roma Salad

“If you have a garden and a library, you have everything you need.”
Marcus Tullius Cicero

I love walking through my garden just after the sun comes up. Everything glistens and glows and I see details etched with light that I would otherwise miss.

Just being in there inspires me and sets me dreaming of roasted fennel salad, peppery nasturtium vinegar, and big, frosty glasses of lemonade spiked with pineapple sage. Mmm.

The chicory is just waiting to be sauteed with healthy homemade sausage and tossed with gluten-free pasta for a no-fuss wintry dinner.

My mustard greens have just started sending up spiky yellow flowers above their delicate purple and lime green leaves and I love how stately they look.

As usual the mint is running rampant, sneaking under borders to infiltrate nearby tomatoes and purple cauliflower. But I don’t mind. If it gets too wild I can just trim it back and use the trimmings to make mint iced tea or medieval deodorant.

My favorite part is picking fresh asparagus every day. It shoots up overnight and is wonderful tucked into omelettes, added to salads with a lemony vinaigrette, or eaten right there on the spot.

After letting all the birds out to forage in the grass, I went up to the house for brekky.

This morning I had creamy scrambled eggs topped with a garlicky, lemony white bean salad tossed with ripe Roma tomatoes. It’s such a scrumptious and hearty way to get lots of fortifying protein into me along with the vitamins and minerals from the garlic, parsley, and Romas. Mmm.

What is your favorite nourishing breakfast these days?

Scrambled Eggs with White Bean Roma Salad
serves two

Ingredients:

1 bunch fresh parsley (about 2 Tbsp), chopped
2 cloves garlic, peeled and minced
1 lemon, juiced, pips removed
1-2 Tbsp olive oil
sea salt to taste
2 cups cooked, drained and rinsed white beans (I like cannellini)
2 ripe Roma tomatoes, cored and diced
4 large eggs
2 Tbsp coconut milk (or cream)
1 clove garlic, peeled and minced
sea salt to taste
olive oil for pan

Directions:

  1. In medium bowl whisk together parsley, lemon juice, olive oil and sea salt until emulsified.
  2. Add beans and tomatoes and stir gently until everything is coated with dressing. Set aside.
  3. In small bowl whisk together eggs, coconut milk, minced garlic, and sea salt.
  4. Drizzle olive oil in small frying pan and heat over medium-high heat for 1-2 minutes until hot.
  5. Add scrambled eggs and cook to desired level of doneness.
  6. Divide eggs between two plates and top with white bean Roma salad. Serve immediately.



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bellini - Despite the heat I am having porridge for breakfast topped with fresh fruit.

Krista - That actually sounds marvelous, @disqus_2LQ5qLN5aY:disqus πŸ™‚ I haven’t had porridge in ages. πŸ™‚

Jeanne Horak - Oh I’m so boring – for me it is always granola, Greek yoghurt and an apple! πŸ™‚ LOVE your garden – especially the nasturtiums. We need to plant some next year! And I simply cannot wait for our first asparagus crop next year – so excited!

Consuelo Morcillo - Your garden looks so beautiful! And so does your breakfast, wow it must have been delish :–) I use to have olive oil and tomato on toast and some fresh fruit salad on the side, but I must admit I’d really enjoy a breakfast like yours πŸ™‚

Karen (Back Road Journal) - What a delicious way to start the day. I usually just have tea, orange juice and a piece of fruit.

Julia@JuliasAlbum.com - What a beautiful morning you captured in photos: I can see sun coming through the leaves and everything getting alive! πŸ™‚ And what a cool idea to have white beans with scrambled eggs – YUM!

Liz Posmyk - Your garden looks so beautiful… thank you for sharing your morning walk… great recipe too!

LindyLouMac - You started this delightful post with one of my all time favourite quotes, Krista and your happiness is obvious. xx

GourmetGetaway - What a gorgeous garden and lovey breakfast. I really enjoy fresh wholesome food, I know I would love this dish. Thank you for stopping by my site, I am adding you to by blog list so that I can return again easily.

Andi Perullo - Your garden is GORGEOUS!!! Loooove scrambled eggs.

Monet@anecdotesandapples.com - What a beautiful way to start the day (both the walk in the garden and these lovely scrambled eggs). Thank you for transporting me!

Velva-Tomatoes on the Vine - I eat the same breakfast almost everyday toast with cheese and coffee. Unless, it is the weekend, or traveling. Your asparagus stopped in my tracks….Holy cow! Your asparagus is over the top.

Breanne @ This Vintage Moment - I love munching on fresh asparagus, so yummy.=) Breakfast is nearly always some form of eggs, I love the idea of topping it with a bean salad and Romas. Looks delish! And that garden, wow!!

budgetjan - When my mint goes wild I make a huge batch of mint sauce and bottle it, and when my basil goes crazy (that happens a lot up here) I make basil pesto which is divine. It takes a huge armful of basil to make a small batch of pesto – it much be hugely good for you. Your scrambled eggs look so enticing. Our three chooks are laying like demons after being dormant for nine months! It may have been my talk of chicken stew that did it, but now I have lots of eggs, so a colourful tomato inspired (lots of cherry toms in the garden too) savoury scramble sounds just the thing for lunch. Thanks for the inspiration.

Suzanne - Your garden looks beautiful, there is something special about the really morning due. I’ve never had white beans with eggs but I do love them so I imagine it would taste wonderful.

Joanne (eats well with others) - I’m so jealous of your garden! Beautiful.

And I”m loving this savory breakfast! Eggs are kind of my favorite.

Maureen | OrgasmicChef - Your morning walk to let the birds out sounds so relaxing. Nothing calms me like watching chickens scratch around. Love the breakfast too.

Rachel Friesen - Back at our old place, we shared a garden with our downstairs neighbour. She used to get up to tend to her plot at five in the morning. Being an unrepentant night owl, I thought she was a bit nuts, but now I see why she made the effort. There’s something magical about being out and about at dawn.

For breakfast this last week, I’ve been indulging in leftover whole wheat waffles topped with berries and cream, served with a couple of sunny-side eggs fried in bacon fat. The recipe I used last Sunday claimed it served four, but the cook must have been thinking four lumberjacks rather than two adults with little kids. It’s made for a lovely holiday breakfast – fast, filling, and delicious.

lisa | renovating italy - well I love scrambled eggs but have never tried them this way, gorgeous garden and ohhh that asparagus xxx

TuulaR - The garden is gorgeous Krista… and I am so stealing this recipe! You are very creative… always interesting (and yummy!) food combos I can’t resist πŸ™‚

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