Today I woke up feeling great.  Hopefully you did as well.  After downing 32oz of lemon water, 16oz of bulletproof coffee and another 16oz of green juice, you would think that hunger is the last thing going through my mind.  Well, this morning there was a powerful hunger that needed more than just regular eggs.

After staring into the fridge for a while, I grabbed the organic broccoli and the eggs.  Never had broccoli and eggs before, so maybe it would work.  My favorite way to make broccoli is to lightly steam it AND add the fat at the same time.  How?  Get out your favorite non-stick pan, add in about ¼ cup water, a tablespoon of butter and a pinch of salt.  Cover it, put over high heat and about five to seven minutes later you have tender, delicious broccoli.  To make spicy broccoli, add in some red pepper flakes before you put the lid on the pan.  Spicy broccoli is fantastic on its own, just as a sidebar thought.

I like my eggs unadulterated.  Three eggs, a pinch of salt and a thorough mixing with a fork is all that they need.  Butter tends to pair really well with scrambled eggs, but you can also use avocado oil, olive oil or even coconut oil.  With coconut oil the flavor tends to overpower the egg, but that is a personal preference.  Cook your eggs slow and low, scraping the curds off the bottom of the pan with a rubber spatula.  The extra minute or two makes all the difference in the world.

QUICK COOKING TIP: The amount of heat in your spicy broccoli is completely up to you.  We like a lot of heat around our house, so we tend to put in more spice than many people like.  For this recipe, I suggested adding about ½ tsp, but start with a pinch and go from there.  Adding the spice in earlier in the cooking process allows the flavor to develop and it will soften the pepper flakes.

Let's get to the good stuff!