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Mushroom cauliflower scrambled eggs for Full GAPS on a cream plate

Mushroom Cauliflower Scrambled Eggs for Full GAPS

A one-serving Full GAPS skillet breakfast with eight mushrooms, steamed cauliflower, two eggs, and butter.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 8 fresh mushrooms cleaned and sliced
  • 1/2 cup steamed cauliflower chopped small
  • 2 eggs
  • 2 tbsp butter or source-appropriate GAPS cooking fat
  • mineral salt to taste

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Medium glass mixing bowl
  • Fork or whisk
  • Flexible silicone spatula
  • Cutting board and knife

Method
 

  1. Melt the butter or chosen GAPS cooking fat in the Le Creuset Artichaut skillet over medium heat until hot and bubbling without browning.
  2. Add the sliced mushrooms. Stir frequently and cook until they darken, soften, and release their raw appearance.
    Eight sliced mushrooms softening in butter in the exact Artichaut skillet
  3. Chop the steamed cauliflower small, add it to the mushrooms, and stir until warmed through.
  4. Whisk the 2 eggs in a glass bowl, pour them into the skillet, and immediately begin stirring and scraping the pan constantly.
    Egg curds forming around mushrooms and steamed cauliflower in the Artichaut skillet
  5. Cook until the eggs are solid but still moist, then turn off the heat and transfer the scramble to a plate immediately to prevent browning. Season with mineral salt to taste.

Notes

Full GAPS.
Use exactly 8 mushrooms and 1/2 cup steamed cauliflower for the one-serving formula.
Stir and scrape constantly after adding the eggs and remove them immediately when set.
Yield: 1 serving.

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