Savory Eggs Over Easy with Peaches and Ricotta on Pumpernickel

Reconnect with Your Food: A Savory Breakfast for Mindful Nourishment

Lately, food has been on my mind more than ever—not just the act of cooking, but the broader disconnect we’re experiencing from it. Today, I tuned into a podcast about farming, and one statement from the speaker resonated deeply: “The biology of the soil is fundamental for our health.” It struck me how our soil is increasingly depleted, leaving our food with fewer nutrients. Meanwhile, reliance on restaurants, takeout, and convenience stores is growing, leaving little time for home cooking.

So, how do we reconnect with our food, with our roots? How do we reclaim our kitchens and cultivate a deeper relationship with what nourishes us? One word comes to mind: awareness. By becoming conscious consumers and producers, we can make a difference. Supporting local farmers, frequenting farmers markets, and even starting our own herb gardens or food forests in our neighborhoods are steps toward realigning with nature’s bounty.

Food has the power to heal or harm—it’s a potent medicine or a potent poison. But sadly, the Standard American Diet, industrial agriculture, and profit-driven government policies have contributed to a system focused more on sick care than true health. It’s time to awaken to this reality and take our health into our own hands. The more people realize this truth, the more we can reclaim control over our well-being. It’s a journey toward empowerment, and it all starts with a simple but profound shift in mindset and action.

Try this mindful, nutrient-packed breakfast to begin your journey: Savory Eggs Over Easy with Peaches and Ricotta on Pumpernickel, topped with Pepitas, Sunflower Seeds, and Flaxseed. A simple dish to remind us of the joy and connection that comes from creating something nourishing in our own kitchen.

Ingredients:

• 3 large pasture eggs

• 1 slice of sourdough pumpernickel bread

• 2 medium peaches, sliced

• 1/2 cup ricotta cheese

• 1 tablespoon pepitas (pumpkin seeds)

• 1 tablespoon sunflower seeds

• 1 tablespoon ground flaxseed

• Sea Salt and Ground pepper, to taste

• grass fed butter, for cooking

Instructions:

1. Prepare the Peaches and Ricotta:
   In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. Spread the ricotta over the pumpernickel bread slice. Layer the sliced peaches over the ricotta. Set aside.

2. Cook the Eggs:
   Heat a non-stick skillet over medium heat and add a little butter. Crack the three eggs into the skillet and cook them sunny-side up or over easy, depending on your preference. Season with salt and pepper. Cook until the whites are set, but the yolks are still runny.

3. Toast the Bread:
   While the eggs are cooking, toast the pumpernickel bread in a toaster or on a skillet until it's crispy and golden.

4. Assemble the Plate:
   Place the toasted sourdough pumpernickel bread with ricotta and peaches on a plate. Add the cooked eggs alongside. Sprinkle the pepitas, sunflower seeds, and ground flaxseed over the entire dish.

5. Serve and Enjoy:
   Serve immediately, drizzling with a little extra olive oil if desired. Enjoy this delicious and nutrient-packed breakfast that honors the connection between what we eat and how we feel.