In a non stick skillet melt the butter and the coconut oil, for about a minute.

Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.

At this point add the thyme and brown for about 30 seconds to a minute longer, be careful to not burn the garlic.

Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.

Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.

Now cover the pan with a lid and lower the heat to low.

Cook for about 4 to 6 minutes until the yolks are set but still soft inside.

If you like the yolks runny then cook only 3 to 4 minutes.

Serve immediately.

Can be accompanied by some breakfast sausage and easy grain free crackers.