|15 min||20 min||2|
|1 head||Broccoli, raw (organic)|
|1 whole lemon(s)||Lemon juice|
|2 tbsp||Bulletproof Brain Octane Oil|
|6 large egg||Egg (pastured)|
|1 tbsp||Ghee (grass-fed or can use coconut oil)|
|1 pinch||Sea salt (to taste)|
|1/8 tsp||Dill, dried (optional)|
|4 piece||Wild Atlantic salmon, smoked (look for wild Alaskan or sockeye)|
Cut off the whole florets from the head of broccoli. Using a vegetable peeler, peel off the tough outer layer of the broccoli stalks. Use a mandolin or a peeler to cut very thin slices of broccoli (if they curl, that's okay). Imagine that they're veggie fettuccine. Slice each floret in half. Place the broccoli (florets and stem slices) in an adjustable pot cage and steam in a saucepan with a small amount of water until it's bright green. Remove the broccoli from the heat and rinse it with cold water in a colander to preserve the blush of true aldente vegetables. Arrange the shaved broccoli in the center of a plate as a base for the eggs, with the florets on the side.
Combine the lemon juice and the oil in a small bowl. Set aside.
Crack the eggs in a separate bow. Place a stainless steel or cast-iron pan over medium heat. Add the ghee. Whisk together the eggs until just combined, add the salt and dill, if you like and then pour them quickly into the pan. Stir continuously and cook until the eggs are cooked to your liking.
Spoon the eggs onto the broccoli stalks and then drape the salmon over the eggs. Quickly drizzle the salmon, eggs and florets with the lemon-Brain Octaine Oil mixture. TO mix it up, replace the broccoli with steamed asparagus.