Creamy Coconut Scrambled Eggs
I know most of you do not need a recipe to know how to make scrambled eggs, and I fear I may be entering the territory of Nigella Lawson's infamous ‘avocado on toast’ with this recipe. Yet before you roll your eyes and skim past this recipe, let me tell you that this is the secret to the best damn scrambled eggs I’ve ever had in my life. They are creamy, rich and indulgent, making my morning eggs so much more enticing than the usual rubbery kind.
- 1 tsp coconut oil
- 2 farm fresh eggs
- 1 heaped tbsp coconut yogurt
- Salt and Pepper
- Heat the coconut oil in a pan at a medium heat until it’s melted and hot. Next, add in the beaten eggs and keep stirring until the eggs begin to cook and have left their liquid state.
- When this happens add in the heaped tbsp of coconut yogurt and continue to stir the eggs on a medium heat until the eggs are cooked. I like to take mine off the heat when they are just the smallest bit underdone, as the eggs tend to continue cooking in the pan and can become rubbery if you do not remove plate them up immediately.
- Season with salt and pepper to taste. Perfect to enjoy on toast, or simply with a side of greens.