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Scrambled eggs 5 ways

1. SPINACH AND FETA

2 large eggs, 1 tsp coconut oil, pinch of salt, twist of black pepper. Wilt a generous handful of spinach in another teaspoon of coconut oil and a splash of water. Crumble a tablespoon of feta.


2. FRESH HERBS

2 large eggs, smidge of cold water, 1 tsp coconut oil, pinch of salt, twist of black pepper. Chop up a mix of fresh herbs. Chives and parsley are a great combo.




3.PARMESAN AND PESTO

2 large eggs, smidge of cold water, 1 tsp coconut oil, pinch of salt, twist of black pepper. Grate 2 tsp of Parmesan and use 1 tbsp of pesto.


4. SMOKED SALMON, CREAM CHEESE AND CHIVES

2 large eggs, smidge of cold water, 1 tsp coconut oil, pinch of salt, twist of black pepper. 30g chopped smoked salmon, 30g cream cheese, sprinkle of chopped fresh chives.


5. TOMATOES AND RED PEPPER

2 large eggs, smidge of cold water, 1 tsp coconut oil, pinch of salt, twist of black pepper. Chop up 4-6 cherry tomatoes or 1 larger tomato, together with a few slices of red pepper and sauté in 1 tsp coconut oil for 2—3 mins.


 

Mix the eggs, water, salt and pepper and give it a good whisk. Melt the oil in a non stick pan and add the eggs. Gently fold the eggs with a wooden spoon until they are almost set. The final stage is to add in the filling – stir gently for a few seconds until nicely integrated.

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