Do you like beets? No? Even just a little? If you’re a beet-doubter then I dare you to try this hearty, earthy, eggy breakfast. I have it almost every day nowadays, especially if I’ve worked out in the morning, and I’ve posted it on my Instagram a few times. Several people have asked for the recipe after seeing my (scrumptious, decadent, purple) creation on social media. So here we go.
Two beets, two eggs.
Submerged!
Parboiling is my new favorite thing.
I use my fork to slide the egg white over the top of the yolk for quicker and more even cooking.
Breakfast of Champions, on PhD Kitchen!
PhD Kitchen 