Eggs & Summer

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I LOVE eggs.  I eat them quite often.  I am always dreaming up new ways to eat them, while trying not to habitually pairing them with their usual counterpart: bread.  I know, toast and eggs, they go together like peanut butter & jelly, but I try to limit my consumption of bread and carbs whenever possible.

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I LOVE eggs.  I eat them quite often.  I am always dreaming up new ways to eat them, while trying not to habitually pairing them with their usual counterpart: bread.  I know, toast and eggs, they go together like peanut butter & jelly, but I try to limit my consumption of bread and carbs whenever possible.  This dish was inspired by Aran Goyoaga’s beautiful recipe Peas & Fava’s http://www.cannellevanille.com/gluten-free/peas-favas-everyday/

I wanted to use summer ingredients that are in abundance in my garden and from my local farm.  This dish is truly scrumptious.  I ate the entire plate myself and feel energized, satisfied and light.

Lima’s are packed with iron, and will replenish your iron stores which is super important for oxygen transport and flow to your cells.  They are also low calorie and virtually fat free while packed with fiber.  They are also rich in protein (15 grams per cup), highly alkaline and rich in manganese which is important in fighting cancer causing free radicals.  So eat your limas!

For one hungry person:

1 cup frozen organic lima beans, blanched
1 tomato sliced into rounds
2 radish sliced thin (use a mandolin)
2 eggs, soft boiled
1 teaspoon olive oil
pinch of sea salt
cracker pepper

Bring a small pot of salted water to a boil.  Blanch limas for about 2 minutes, drain and add to ice bath.  Using same pot of water soft boil: add 2 whole eggs, set timer for 6 minutes.  Remove to ice bath.  Peel eggs. Warm tomato slices in sauté pan if desired with a bit of olive oil or use them raw.

Arrange the tomatoes on the bottom of a plate, sprinkle with limas and radish, drizzle olive oil, sea salt and cracked pepper…add your perfectly soft boiled eggs cut in half.