Name: Classic Scrambled Eggs with Buttered Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 slice sprouted grain bread; 0.5 tsp grass-fed butter; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Nutrition

Per serving

505 calories

Protein: 47g; 38% of calories
Carbs: 19g; 15% of calories
Fat: 27g; 48% of calories

Ingredients

7 items

Instructions

Prep 5 min · Cook 10 min

In a medium bowl, whisk together the eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium-low heat and add 1/4 tsp of the grass-fed butter, swirling to coat the bottom as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue cooking the eggs low and slow for 3-4 minutes, stirring occasionally, until they are mostly set but still look slightly moist.
While the eggs cook, toast the sprouted grain bread slices until golden brown and crisp.
Spread the remaining 1/4 tsp of grass-fed butter evenly over the warm toast.
Remove the skillet from the heat, season the eggs with sea salt and black pepper, and fold in the fresh chives.
Serve the velvety scrambled eggs immediately alongside the hot buttered toast.

Nutrition

Ingredients

Instructions

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