I love my friend Michelle’s recipe for egg foo young!
I enjoy Michelle’s witty humor and how she makes eating a Paleo diet so easy and fun. Her new book Nom Nom Paleo: Food for Humans is a must-read for anyone looking into a Paleo or grain-free diet. Her easy-to-follow recipes don’t require hard-to-find ingredients and she finds a way to include humor on every page. My kids love Michelle’s famous funny comics about her family and the hundreds of photographs.
I particularly like the egg foo young recipe. What an easy to prepare, quick lunch or snack! Of course, my family loves raw dairy so we tried a few with cultured sour cream on top for an extra dose of calcium. I also smeared a bit of Michelle’s macadamia nut “cheese” on top and loved the salty contrast.
Egg Foo Young
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Makes 6 patties
- Category: Side Dish
- Diet: Gluten Free
Ingredients
- 6 large eggs
- 1/4 cup coconut flour
- 1 teaspoons fish sauce
- 1/2 teaspoon apple cider vinegar
- 1 cup diced, cooked ham
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 scallions, thinly sliced
- 1 tablespoons minced fresh cilantro
- 1/2 teaspoon baking soda
- Freshly ground black pepper
- 2 tablespoons ghee, for frying
Instructions
- In a large bowl, whisk together the eggs, coconut flour, fish sauce and apple cider vinegar until smooth and lump-free. Stir in the ham, spinach scallions, cilantro and baking soda and season with pepper to taste.
- In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering. Scoop a quarter cup of batter onto the skillet and flatten with the back of a spoon until it’s 1/2 inch in height. Let it cook undisturbed for 3 minutes, until golden brown. Using a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
- Transfer the patty to a wire rack and repeat with remaining ingredients. Serve with Paleo Sriracha if you’re feeling spicy.
From Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong/Andrews McMeel Publishing, LLC 2013 – Used with Permission.
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