Scrambled Eggs - 5 Ways

SPINACH AND FETA

2 large eggs, 1tsp coconut oil, pinch of salt, twist of black pepper. Wilt a generous handful of spinach in a

teaspoon of coconut oil and a splash of water. Crumble a tablespoon of feta.

FRESH HERBS

2 large eggs, smidge of cold water, 1tsp coconut oil, pinch of salt, twist of black pepper. Chop up a mix of

fresh herbs. Chives and Parsley are a great combo.

PARMESAN AND PESTO

2 large eggs, smidge of cold water, 1tsp coconut oil, pinch of salt, twist of black pepper. Grate 2 teaspoons

of parmesan and use 1 tablespoon of pesto.

SMOKED SALMON, CREAM CHEESE AND CHIVES

2 large eggs, smidge of cold water, 1tsp coconut oil, pinch of salt, twist of black pepper. 30g of chopped

smoked salmon, 30g cream cheese, sprinkle of chopped fresh chives.

TOMATOES AND RED PEPPER

2 large eggs, smidge of cold water, 1tsp 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 teaspoon

coconut oil for 2—3 mins.

METHOD

o Mix the eggs, water, salt and pepper and give it a good whisk.

o Melt the oil in a non stick pan and add the eggs.

o Gently fold the eggs with a wooden spoon, until they are almost set.

o Final stage is to add in the filling – stir gently for a few seconds until

nicely integrated.