This one’s a simplified version of the classic, more in keeping with the primal way to eat. You can double the recipe in a large skillet—but you might want to have two medium skillets on the stove if you want to make four servings for the family meal.
1 tablespoon organic cultured ghee
1/4 cup diced yellow or white onion (about 1/2 small)
1/4 cup sliced oyster or maitake mushrooms (about 1 ounce)
1/4 cup packed baby spinach leaves
2 to 3 large eggs, well beaten
2 tablespoons fresh salsa, mild or hot
1/2 Hass avocado, pitted, peeled, and thinly sliced
Himalayan or Celtic sea salt
Ground black pepper
1. Melt the ghee in a medium skillet set over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 4 minutes, or until softened. Add the spinach; stir for 10 seconds, until just wilted.
2. Pour in the eggs. Cook, stirring often, for 1 to 2 minutes, until scrambled and set. Transfer to a plate; top with the salsa. Place the avocado slices on the side and season with salt and pepper.
For fried eggs, do not beat the eggs in a small bowl. Instead, melt the ghee in the skillet over medium heat, then crack the eggs into the skillet and cook until the whites are set, flipping the eggs if desired. Transfer to a plate. Cook the vegetables as stated in the recipe and spoon them on top of the eggs with the salsa. Place the avocado slices on the side and season with salt and pepper.