Years ago I started an Instagram account called Breakfast Du Jour. It was a creative outlet for me where I created breakfast’s using whole foods with organic ingredients using my intuition. The process was a beautiful experience for me. I’d be awake before the sun came up while my husband and daughter were asleep. My older daughter had moved downtown starting her first year at college so on occasion, I would save her a plate if she was able to stop in.
I made mostly egg dishes of many different variety’s using herbs and vegetables to compliment each other. My purpose was to create nourishing dishes with nutritional value to jumpstart our day with power breakfast’s.
Before my husband and daughter headed out to work and school , their plates were ready and we’d all enjoy Breakfast du Jour together.
Here is a Breakfast Du Jour dish I created recently :
Scrambled Eggs with Tomatoes and Salsa Cruda over Guac Smash Crackers
1 1/4 cups cherry tomatoes, diced
1/2 red onion, finely chopped
Small handful of fresh cilantro, roughly chopped, plus a small sprigs for garnish
Juice of 1/2 lime, plus wedges to garnish
Coconut Oil Spray
4 large free-range eggs, lightly beaten
Orga Superfood Crackers or Crackers of choice
2 ripe avocados
1/2 teaspoon sea salt
1 Tbsp of fresh lime juice or lemon juice
2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of black pepper1/2 ripe tomato, seeds and pulp removed, chopped
Mix all ingredients together in a bowl and press with a fork or pestle to create a chunky but smooth consistency. Set aside
In a medium bowl, mix the tomatoes with the red onion, chopped cilantro and lime juice. Season with salt. Set aside
Whisk the eggs in a small bowl
In a small nonstick skillet, Spray with cooking spray. Sautee chopped onions and diced tomatoes. Add the whisked eggs over moderate heat, stirring, until just cooked through, about 3 minutes. Season with salt and pepper.
To serve, smear each cracker with a tablespoon of guacamole. Spoon in the scrambled eggs with the tomato salsa. Garnish with cilantro sprigs and lime wedges; serve.