Quick 10 minute lunch...
Open refrigerator. Zucchini. Carrots. Red cabbage. Red bell pepper.
Chop: the smaller the chop, the faster the cook.
Sauté pan. Extra virgin olive oil.
Chopped red bell pepper red cabbage, carrots, zucchini.
Lemon juice. Smoked sea salt. Cayenne pepper.
Cook 5 minutes. Stir.
Second sauté pan. Extra Virgin Olive oil.
Crack an organic egg. Careful.
Medium heat. Slow. Patience. Passion.
Sunny-side up. 3-4 minutes.
Remove off heat. Cut with a ring mold.
Plate. Pile veggies. Top with egg. Sprinkle with hemp seeds.
Dot with balsamic vinaigrette.
Live it. Love it.
Joy of cooking.