Start each day with scrambled eggs. I started out with two or three, which was my maximum in the beginning. As my recovery progressed and my nutritional demands increased, I increased it to seven over time.
If you’re asking yourself how many you should eat, the answer is simple. As many as you can. If you’re still hungry after breakfast, add one more tomorrow. If you’re working out early in the morning before breakfast and you’re famished, add one more right now.
And try not to worry about dietary cholesterol. If you are worried, rest assured you’ll be doing yourself more damage by adding sugars (gluten-free bread included) than eggs to your breakfast.
The preparation is simple. You’ll need a stainless steel pan, a fork and a spoon to scramble them and turn them. Heat the pan and add some olive or coconut oil. Wash the eggs, break them and scramble them. Add some salt if you want to, but don’t overdo it. Stir them in the pan as long as you like.
Once they’re done, add some vegetables on the side. During the winter, I use sour pickles and olives. I also add some kefir and aronia juice just for kicks.
And that’s all there is to it. 15 minutes tops, every morning.