• Nicole Spear, MS, CNS

Detox Eggs Benedict

Updated: Aug 29, 2018

Makes 2 servings

  • 2-3 tablespoons coconut oil

  • 1 cup purple or green cabbage, shredded

  • ½ cup zucchini, chopped 

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon fresh cilantro, chopped

  • sea salt, to taste

  • ½ teaspoon turmeric

  • ¼ teaspoon onion powder

  • 3 eggs

  • 1-2 tablespoons coconut milk

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon garlic, minced


  1. Heat coconut oil in a large skillet on medium heat

  2. Sauté cabbage and zucchini, leaving slightly crisp

  3. Add parsley, cilantro, salt, turmeric and onion powder to the skillet and stir

  4. In a small bowl, whisk eggs, coconut milk, pepper, salt and garlic

  5. Pour egg mixture over the vegetables

  6. Place a lid on the skillet and let eggs harden, stirring occasionally

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