We hear a lot from people who say that they're tired of eggs for breakfast, but want to keep eating clean. I personally find this hard to believe as I eat eggs pretty much every day. However, here's a recipe from cookingcaveman.com that might give you some variety to your morning victuals. Our daughters love this recipe, and often call it "toast," as it holds up well to toasting. Thanks to Marsha for turning us on to this bread!
based on a 9x5x3 loaf pan or slightly smaller
4 or 5 pasture raised eggs (depending on the size, if they’re huge, use 4, if small, use 5)
1 1/2 cups of organic almond butter
1 1/2 tablespoons of organic lemon juice or apple cider vinegar
3/4 teaspoon of baking soda (which turns it from paleo to paleo-ish).
Bake at 350 for 30-60 minutes, depending on oven.
And that’s it. I was again amazed at how such a thick substance like almond butter could get such a fluffy rise in a bread, but it works!