Hangover Recipe

In a pitcher or large glass, combine 2 cups coconut water, 1/2 cup fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon honey and 1/4 teaspoon sea salt. Stir until honey and salt are dissolved. Taste and adjust sweetness or salt as desired. Chill briefly or serve over ice. This provides electrolytes and vitamin C to help rehydrate.

Toast and prep produce

Toast 2 slices of whole-grain bread until golden. While bread toasts, halve 1 cup cherry tomatoes and roughly chop 1.5 cups baby spinach. Slice the ripe avocado in half, remove the pit, scoop the flesh into a small bowl and lightly mash with a fork; season with a pinch of salt and pepper.

Cook eggs

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack 3 eggs into the skillet and cook to desired doneness (sunny-side up or over-easy recommended for runny yolks). Season with 1/2 teaspoon black pepper and 1/2 teaspoon salt while cooking. Alternatively scramble the eggs: whisk the eggs with a pinch of salt and cook, stirring, until soft curds form.

Assemble bowl

Spread mashed avocado on the toasted bread or arrange as a base in a bowl. Layer the baby spinach and halved cherry tomatoes. Place the cooked eggs on top. Dollop or spoon 1 cup plain Greek yogurt to the side for cooling creaminess. Sprinkle with 2 tablespoons chopped cilantro or parsley and optional 1/4 cup grated cheese if using. Finish with a few drops of hot sauce or 1/4 teaspoon crushed red pepper if desired.

Serve immediately with the rehydration drink. The combination of protein, healthy fat, electrolytes and probiotics helps stabilize blood sugar, rehydrate and soothe the stomach.

If you want extra heat or flavor, add the hot sauce and crushed red pepper to taste. Sprinkle additional sea salt or black pepper if needed.