Scramble to cook
One of my favorite breakfasts is soft scrambled eggs and we always have plenty of these shell-encased proteins in the fridge. My mom taught me the trick to making wonderful scrambled eggs – low and slow and keep moving. How could something bad come from that advice?! We differ in how we make our eggs only in that I don’t add anything but salt to these beaten yolks and whites before cooking.
Now after they’re cooked is another story! Don’t get me wrong, most of the time I just eat the eggs alone and enjoy every bite. But I am a woman of adventure, so once again, I look through the big cold beast to see what I can create and this day I found shredded carrots and a red onion on the counter. With eggs?! Yes!
- 1 cup shredded carrots (or a handful if you aren’t awake enough to measure)
- 1/2 small red onion, diced
- 1 heaping teaspoon coconut oil
Heat oil in frying pan on medium heat till liquefied. Add carrots and diced onion, sauté till onions begin to lose some of their color and turn a shade of magenta. Add a pinch of kosher or sea salt, stir. Top your “low and slow” scrambled eggs with your carrot and onion mixture. Add slices of avocado and tomato on the side along with some bacon. As always, if you don’t have certain things, substitute for something similar or try out an unlikely ingredient!