If you follow a Paleo diet chances are you eat a lot of eggs. I know I do - but I'm a bit obsessed with them. They really are nature's most perfect nutrient dense food.

Why? They're loaded with high quality protein, healthy fats, vitamins, minerals and antioxidants … almost every nutrient your body needs. They're very high in choline, a brain nutrient that 90% of people don't get enough of - another reason to replace your sugary grain based breakfast if you want to up your performance at work. To top it all off, eggs are cheap, easily prepared and taste amazing.

The worst thing you can do is discard the yolk, so forget all that 90s style mainstream nutrition advice that says you should only eat egg whites or be fearful of high cholesterol. Studies have shown that in 70% of people, eating whole eggs has no effect on cholesterol levels. 

In the other 30%, egg yolks raise HDL (the good) cholesterol and turn the LDL particles into the large, fluffy kind … which is not harmful. 

In fact, many studies have looked at whole egg consumption and the risk of heart disease in healthy people and found no association between the two.

But let's face it, sometimes - just sometimes - eggs can get a little boring. My standard weekday breakfast is a two egg spinach omelette but at the weekend I like to take my time over something a little more special. Scrambled eggs are a nice change and the addition of chorizo, sundried tomatoes and spices turns this plain old eggy breakfast into something a bit fancier for brunch.  Add some sautéed veg such as mushrooms and spinach and turn it into a quick, satisfying dinner after a long day at work. Eggcellent (sorry).

Scrambled eggs with chorizo & sundried tomatoes

Serves 2


5 eggs

½ gluten free chorizo ring or 2 gluten free chorizo sausages, sliced

4 sundried tomatoes (soaked in olive oil), chopped

1 tablespoon grass fed butter or ghee, or fat of your choice (coconut oil/olive oil)

1 garlic clove, crushed

2 spring onions, sliced

Pinch smoked paprika & chilli flakes

Salt & pepper, to taste


1. Heat a pan over a medium heat and cook the chorizo. No oil is needed as it will release its own.  Once cooked, drain on paper towel and set aside.

2. In a second pan, heat butter (or fat of your choice) then sauté garlic.

3. Beat eggs in a bowl and add salt & pepper to taste, then add to the heated pan and keep stirring until scrambled.

4. Add the sundried tomatoes and stir through.

5. Serve topped with chorizo, spring onions and sprinkle with smoked paprika and chilli flakes.