This quick meal combines three of my favorite things in life: eggs, turmeric and bone marrow!
I struggle a lot with inflammation, particularly in the brain, and when things get “heated”, turmeric and bone marrow are two of the first things I start craving (both foods are anti-inflammatory).
Beyond that though, roasted bone marrow is divine, indulgent goodness, not to mention that it is one of the most nutrient dense foods around! It’s full of vitamins, minerals, essential fatty acids and lipids, plus it’s known for improving brain function (yes please!), maintaining healthy bones, facilitating blood production and healing a leaky gut.
Because it takes a little bit to roast the marrow bones, I will often roast a small batch in the oven and save the fat in a little glass container in the fridge (it keeps well for several days). I will then add 1/2-tbsp to stews, soups or other meals I’m preparing, like this scramble!
- 3 eggs
- 1 and 1/2 tbsp bone marrow fat (1 thin marrow bone – I get mine via US Wellness Meats)*
- 1/2 tsp turmeric
- 1/2 tsp sumac (optional)
- salt & pepper to taste
- Warm up the bone marrow fat in a small pan over medium heat. Add the turmeric and sumac and cook until the spices start releasing their aroma. Make sure not to burn!
- Meanwhile beat the eggs lightly in a bowl. Add salt and pepper to taste.
- Add the eggs to the pan, stirring with a wooden spoon.
- Cook, stirring constantly, until the eggs have almost set but are still wet looking, about 3 minutes.
- Turn of heat and serve immediately with some keto bread (I love this one) or sauteed greens.
*Roasting the marrow bones: Preheat oven to 450 degrees. Put bones on foil-lined baking sheet or in an ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes for small and halved marrow bones, about 30-40 minutes for full-length bones.