Grapefruit and egg are both healthy foods. The grapefruit has vitamin A and vitamin C. It is also low in potassium. The vibrant color and flavor of it rivals the popular orange. You can also vary these fruits into other parts of your cooking repertoire. Simple is wonderful occasionally. Here heating the grapefruit without burning it and cooking the egg nicely is the name of the game.
- 4 eggs ¼ tsp Cayenne pepper
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 cup arugula Vinaigrette:
- ½ tablespoon coconut oil
- 1 grapefruit
- 2 teaspoons honey Dash of cinnamon (optional)
- To cook the eggs, place them into a pan and cover with cold water. Bring to boil, turn off the heat and let them stand in the water, covered for 11-12 minutes. Cool, and then peel. (Peeling is easier done under cool running water).
- Slice the eggs in quarters and arrange on a plate over the arugula. Season with the peppers and sprinkle with parsley.
- Heat the oil in a heavy-bottom pan.
- Cut your grapefruit in half and place cutside down onto the pan. Cook until nicely browned, about six minutes.
- Place the grapefruit halves on the plate, drizzle with honey and sprinkle with cinnamon, if using.
TIP: Arugula is the serrated leaved salad green also known as rocket. High also in both vitamins A & C as well as being a good source of fiber