Scrambled Eggs
Scrambled eggs are delicious, but scrambled eggs on sourdough toast are amazing!
This recipe is an easy breakfast that can include breakfast sausages or bacon for added protein.
Ingredients
- 4 Eggs
- 3/4 tablespoon of Dairy-Free Butter (recommendation: Earth Balance - Soy Free Butter Spread)
- 1/2 teaspoon of Black Pepper
- 2 slices of Sourdough Bread
- Breakfast Sausages (recommendation: Applegate Chicken and Apple Breakfast Sausage)
- Toppings (optional): Ketchup, Salsa
Directions
- Heat a medium-sized non-stick pan for a few minutes on medium heat.
- Add the butter, melt completely, and move the butter around to completely coat the pan.
- Crack the eggs into a measuring cup or small bowl; whisk to completely combine the egg white and yolk.
- Turn the heat on the pan down to low and add the egg to the pan and top with black pepper.
- Stir and flip the eggs every minute to cook them through without over-cooking them. Turn off the heat on the pan just before the eggs look down (i.e. not runny) to prevent over-cooking the eggs.
- Serve on sourdough toast and a side of breakfast sausage (usually take 60 seconds in the microwave for 2 sausage links).
Tips
- Cook eggs on a low temperature to avoid frying them or over-cooking them. Scrambled eggs should be soft and just cooked through.