"Dill"icious Glory"fried" Eggs

Elevate Your Breakfast Game (and Lower Your Blood Sugar) with This Easy Metabolic Win

Let’s get real: if breakfast were a high school cafeteria, eggs have spent way too much time sitting alone while oatmeal gets crowned prom queen year after year.

But here’s the plot twist nobody saw coming...

🥚 Eggs aren’t the villain. They’re the underdog-turned-hero of your metabolism story. And it’s time they got the glory.

Why eggs deserve a comeback

For years, we were told to fear cholesterol like it was Voldemort. So we ditched eggs for oatmeal and low-fat cereal, and then... got hit with the blood sugar rollercoaster, insulin resistance, and a mid-morning crash that even coffee couldn’t fix.

Here’s the truth (science-backed, no fluff):

• Eggs don’t raise your cholesterol in a harmful way. Your body makes most of its cholesterol, and it adjusts production based on what you eat.

• They’re packed with protein and healthy fat, which means they actually stabilize blood sugar instead of spiking it.

• They’re full of brain-loving nutrients like choline and B12—not to mention they’re easy, affordable, and super versatile.

Add in fermented foods, healing fats, and a flavor bomb drizzle of mustard-mayo magic?

Now you’re not just eating breakfast—you’re building metabolic resilience on a plate.

All the Mouth-Watering Flavor of Deviled Eggs Without the Hassle!

🥄 “Dill”icious Glori"fried" Eggs Recipe

This dish is tangy, creamy, crispy, and packed with blood-sugar-friendly power. I created it as a love letter to my metabolism (and yours)—because who says healthy has to be boring?

Ingredients:

1 tsp grass fed beef tallow

1 tsp grass fed butter

4 Organic Pasture-Raised Eggs (soy and corn free)

1 or 2 diced Bubbies Baby Dill Kosher Pickles

1 Tbsp Avocado Oil Mayo (Better Body Foods brand from Walmart is my fave)

1 Tbsp Yellow Mustard

1/8 tsp dried dill

1/8 tsp smoked paprika

Salt & pepper to taste

Directions: In a medium frying pan, melt the tallow and butter over medium heat. Once hot, reduce the heat to medium-low heat. Add the whole eggs and add a touch of water (or the brine from the fermented dill pickle jar for extra flavor). Cover with a lid and let cook gently until done to your preference. While the eggs cook, dice up the dill pickle and set aside. Mix together the avocado mayo and mustard to drizzle over the top. Once the eggs are done to your liking, slide them off onto your plate, top with dill pickles, dried dill, paprika, salt and pepper, and drizzle the mayo/mustard sauce over the top. Pair with a delicious, iced coffee boosted with collagen or protein powder to bump up the protein content in your break-fast meal.