Scrambled Herbal Eggs

Breakfast | May 2, 2015 | By

Scrambled Herbal Eggs
Serves 2
  1. 6 Large Eggs
  2. Pinch of Himalayan Salt or Sea Salt
  3. Dash of White Pepper or Black Pepper- Freshly ground
  4. Pinch of Curry Powder or Paprika
  5. 1 Tbsp Organic Grass-fed Butter or Ghee
  6. Handful of Baby Spinach
  7. Toppings: (Use as much or little as you like!)
  8. Fresh Oregano Leaves - finely chopped
  9. Fresh Dill - roughly chopped
  10. Fresh Italian Parsley - roughly chopped
  1. Crack the eggs into a medium glass bowl and sprinkle in the salt, pepper and curry powder. (you can omit the curry or substitute with a pinch of mild Paprika powder). Gently whisk together.
  2. In a large nonstick sauté pan heat half of the butter over medium-high and add the baby spinach leaves. Wilt the spinach leaves for one minute then lower the heat to low.
  3. Add the leftover butter, let it melt and pour in the egg mixture.
  4. Cook eggs by stirring constantly with a spatula, until the mixture begins to set. Gently stir and fold several more times until the eggs thicken and form large curds for about 3 to 4 minutes.
Hearth and Honey


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