Lenny says gravy should never touch eggs. Poor guy doesn’t know a good breakfast when it’s sitting right in front of him. Oh well. Although, if it’s just plain eggs and nothing else, I kind of agree with him but eggs and gravy can work together under certain circumstances. Trust me on this one.
I took these to work for lunch today. I wanted some hash browns for the extra gravy but all I had were not very paleo tater tots, which I’m probably going to regret. Not because of the potato (which I’m ok with) or the bad oils but because apparently they contain dairy and I forgot. I’m starting to realize that I just can’t eat dairy, so I’ve been avoiding it. Actually, every recipe I have on this blog that contains dairy (which isn’t many) lists a non-dairy substitute but I would imagine I’m going to start getting away from dairy recipes here too. If it were anything else I would say how stupid and unfair and ridiculous it is that I have to eliminate another food from my diet. Mature, I know. But with the exception of butter and ghee, I can’t say I really enjoy dairy that much. I’ve hated milk since I was about 6, I didn’t acquire a taste for cheese until I was probably 15, can’t stand yogurt or sour cream,…yeah, I don’t think I’m missing much.
I’m excited to go home and watch a Christmas movie tonight. Do you realize Christmas is just two weeks away? I’m not ready. I never am. I used to be so good about getting all my shopping done before black Friday (I like short lines, hassle free traffic, and happy not stressed out people better than I like a good deal) but now that I do most of my shopping online, I don’t have to worry about those types of deadlines anymore. The only good thing about Christmas being so close is that I get to start baking soon. Yes! I used to do cookie exchanges but I can’t really do that anymore. I definitely miss that tradition. I was thinking this year it might be fun to exchange cookie recipes instead. Everybody always had such good recipes and this way they can still share them. Let’s face it, half the fun of cooking is sharing it with other people whether it’s the food or the recipe (hence the creation of this blog). Around Christmas, I like to take my old cookie recipes and make them paleo, if not at a minimum gluten free. I think a recipe exchange sounds fun. Especially since I love baking. That would give me more recipes to try out.
Is “dippers” a word or did I just make that up? I like it.
- 1 Tbsp lard or other cooking fat
- 4 eggs
- 2 Tbsp almond milk or water
- 1/4 onion, diced
- 3 oz chopped spinach (I used frozen)
- 1 lb ground breakfast sausage
- 1 1/2 C full fat coconut milk
- 1 Tbsp arrowroot starch
- salt and pepper to taste
- Crack eggs into a bowl or blender bottle. Add almond milk, salt, and pepper. Whisk and set aside.
- In a medium skillet, melt the fat over medium heat. Add spinach, onion, and a little salt and pepper. Cook until onions are softened and translucent.
- Turn heat down to medium-low and add egg mixture. Stir occasionally to keep the eggs from sticking to the pan. When the scrambled eggs are cooked to your liking, remove from the heat and transfer to a bowl to cool.
- When eggs are cool enough to handle, form a chunk of sausage into a thin patty, a little larger than the palm of your hand. Add eggs to the center and wrap the sausage around the eggs. The easiest way to do this is to hold the sausage in the palm of your hand, put the eggs in the center, then cup your hand up and use your other hand to coax the sausage all the way around the eggs. Reserve a small amount of sausage (about enough to make one sausage patty) to make the gravy.
- Once all of the breakfast dippers are formed, place back into the skillet over medium heat until sausage is fully cooked, flipping halfway through cooking. If the sausage starts getting too dark, add a little bit of water to the skillet.
- Set the cooked breakfast dippers aside but leave any fat in the skillet and add remaining ground sausage to the skillet. Break apart the sausage using a spatula then once it is fully cooked, add the coconut milk, salt, and plenty of pepper. Whisk arrowroot starch with a little bit of cold water then stir into the gravy. Allow the gravy to come to a slight boil to thicken then remove from heat.
- Serve breakfast bites with some gravy on the side for dipping.