The Primal Blueprint Cookbook (30 page)

INSTRUCTIONS:

Preheat oven to 400°F. Slice the top off the tomatoes and scoop out the seeds using either a paring knife or a spoon. Place the tomatoes in the oven, covered with foil. Bake 5–7 minutes to soften tomatoes slightly. Don’t bake too long or the tomatoes will become mushy and fall apart. Take out of the oven and dump out any water in bottom of tomatoes.

While tomatoes are baking, sauté the onion in oil for a few minutes until soft. Add the bison and oregano, breaking the meat into small pieces as it cooks. Sauté five minutes, at which point the bison should only be slightly pink. Season to taste.

Turn oven to broil. Spoon meat into each tomato, pressing the meat down to fill the tomato as much as possible while still leaving about a ½ inch of space on top for the egg. Crack an egg into each tomato and put under broiler until egg is just set, about 5 minutes.

This easy recipe gives poached eggs a little more pizzazz. The yolk stays soft and runny inside, perfectly complimenting the crispy, crunchy coating. For more crunch, you could even add a tablespoon of sliced almonds to the batter.

INSTRUCTIONS:

To poach egg: Fill a pot or saucepan with 3–4 inches of water and add 1 teaspoon vinegar. Bring to a simmer. Break egg into a coffee cup then slide egg gently into water. Keep the water at a simmer, not a full boil, until the egg white is firm, about 2 minutes. Scoop the egg out with a slotted spoon and blot off any excess water.

Mix together the almond flour, dill and salt. Keeping the egg in a slotted spoon, sprinkle flour on top so the egg is lightly but thoroughly coated. Spoon beaten eggs over the top then sprinkle more flour on top.

Warm 1 inch of oil in a pan. Gently set the egg in the hot oil with the flour-covered side facing down. Fry 2–3 minutes, until flour is deeply browned. Scoop out with a spatula onto a paper towel to blot off excess oil if necessary. Serve immediately.

Adding a fried egg to the top of a burger isn’t common in the U.S., but Australians have long enjoyed this delicious and protein-packed combination. Any Aussie you ask will recommend serving the yolk slightly soft, so it runs over the burger as you eat it. Although we swiped the idea from down-under, we’ve given it a little wild west flavor with the addition of mild chiles and ground bison.

INSTRUCTIONS:

If using poblano chiles, cut the chiles in half lengthwise and discard seeds. Place halves, skin sides up, on a foil-lined baking sheet and broil until blackened, 5–10 minutes, Place in a plastic bag; seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles.

In a bowl mix diced chiles with meat, cilantro, onion, spices and salt. Form into burgers and grill. While the burgers are grilling, fry the eggs. Serve the fried eggs on top of the burgers. If you like, garnish with avocado and lettuce.