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When working as the executive chef at The Osprey, we absolutely pumped this dish out! It is one of my favorite breakfasts to make and typically do on a Sunday, even though it is quick enough to do during the week.
It is also high in Boron and Zinc which are both vital in the successful production of testosterone. I found out my total T is high, but my free testosterone is low, so I guess that means I will be smashing a lot more Turkish Eggs!
If you are also interested in how your levels are, I have become an adviser in Hone Health and we have a full range of blood panel options for you to get tested an analyzed. If you want to learn more for yourself click the link HERE
Boron has been shown to increase free testosterone levels by reducing sex hormone-binding globulin (SHBG), which binds to testosterone and makes it inactive. This makes boron a key player in optimizing male and female hormone balance. I have been taking around 10mg a day to support my free testosterone levels. The way I look at SHBG… it is the protein that binds it all together. So if it is high it is not releasing the testosterone to be used.
A study involving eight healthy male participants examined the effects of a daily 10 mg boron supplement over a one-week period. The results demonstrated a significant increase in plasma boron concentrations. Notably, within six hours of supplementation, there was a marked decrease in SHBG levels. After one week, the participants exhibited a significant increase in plasma free testosterone levels and a decrease in estradiol concentrations.
Zinc on the other hand has been shown to support the essential production of testosterone along with prevent it from converting into estrogen. Which because imperative as we get older, for our energy, muscle growth and libido
For Meal Prepping ideas and to learn how to eat to improve your performance sign up to my free newsletter HERE called Legendary
Ingredients
For the Eggs:
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- 2 large eggs
- 1 tbsp vinegar
- Water (for poaching)
For the Butter Sauce:
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- 2 tbsp butter
- 1/2 tsp paprika
- 1/4 tsp fennel seeds
- 1 tbsp chopped walnuts
- 1 tbsp pumpkin seeds
- Salt & pepper to taste
For the Yogurt Base:
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- 1/2 cup Greek yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt to taste
To Serve:
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- Warm pita bread
Method
- Bring a pot of water to a boil and add vinegar. Swirl the water to create a vortex, then crack the eggs into the center. Let them poach for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and set aside.
- Melt butter in a small pan over low heat. Remove from heat and stir in paprika, fennel seeds, walnuts, and pumpkin seeds. Season with salt and pepper.
- In a bowl, mix Greek yogurt, garlic, lemon juice, and salt. Spread the yogurt onto a plate or bowl, making a slight well in the center.
- Place poached eggs onto the yogurt. Drizzle over the spiced butter sauce. Serve with warm pita bread. Dig in and enjoy!
Nutrition Breakdown
cals: 576 • fat: 31g • protein: 30g • carbs: 43g
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