A Traditional Japanese Breakfast You Haven’t Heard Of


So on my hike this morning with a Boulder club, I met this little ole sweet Japanese lady:)  Yet another example of an older person who is still strong and active…love it!  Anyway, she shared with me a simple recipe that is very common among the Japanese people.  It came up when she asked me if I ever ate raw eggs. It is usually eaten in the morning in Tokyo where she grew up.  I made it when I got home as a nice recovery feed for lunch and was surprised how much I enjoyed it:


1 cup freshly cooked white rice
2 pastured eggs
A dash of fermented soy sauce to taste (make sure its fermented, this way you are safe from the negative health effects of soy)
1 strip baked Nori seaweed


1- Stir up two raw eggs in a bowl until creamy
2- Add 1 cup cooked, fluffy white rice (or more or less depending on hunger)
3- Add the fermented soy sauce to taste
4- Crumble up Nori and sprinkle on top
5- Mix together well in same bowl, then dig in!

Optional: She also shared with me that adding some wild caught salmon to the mix goes very well with the dish.  Any type of seaweed or algae is very nutritious and something missing in the American diet. Pastured eggs are one of the most nutrient dense foods you will ever find.  No wonder the Japanese people live so long!

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Fried eggs with sweet potato hash



  • 1 Tbs coconut oil, divided
  • 1 medium sweet potato or yam, diced into 1/2 inch cubes
  • 1/2 yellow onion, diced
  • 2 nitrite/nitrate free sausages, sliced
  • 1 medium bell pepper, diced
  • 4 eggs
  • freshly ground black pepper


  • In a large skillet, heat 2 teaspoons coconut oil over medium heat.
  • Add the onions and sweet potatoes, and sauté for 5 minutes.
  • Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
  • Add bell peppers and 1 Tbs of water.
  • Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
  • Meanwhile, fried eggs in 1 teaspoon coconut oil.
  • Season with freshly ground black pepper and serve over sweet potato hash.

I normally don’t eat much in the way of carbs for breakfast unless I have a long workout planned.  This is an awesome pre-training meal.  I substituted some deer sausage I had in place of the typical stuff.  This would also make an awesome dinner meal paired with something…green! (cucumbers, chard, or kale sautéed in grass-fed butter for example)

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This is one of my favorite breakfast foods (or lunch).  I found it online awhile back and love the combo.  I tweaked it some for personal preference and added some additional info.  Quick and easy real food recipe!

1 medium sized sweet potato, diced small

2 hardboiled eggs

½ small red onion, diced

5 strips of bacon, diced in small pieces

1 avocado, diced


1. Soft boil your eggs (boiling too long can oxidize the yolks decreasing nutrient value…and taste in my opinion)

2. While your eggs are boiling, cook your bacon in some coconut oil.

3. After 5 minutes of cooking your bacon, add your sweet potato (again diced small or cut into thin pieces) and onion.

4. Cook until the sweet potato is a light gold.

5. Once your eggs are cooked, peel the shell and dice them.

6. In your bowl, mix your ingredients together (including your avocado).

7. Ready to roll:)


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