I haven’t done a breakfast post here yet, mostly because I don’t usually cook anything for breakfast. I’m a smoothie or sleep through breakfast kinda girl 🙂 But I did this one this weekend cause I was feeling breakfasty and it turned out yum-o!
Pinch of unrefined sea salt
Handful of fresh parsley, chopped
1 tablespoon organic coconut milk
1 teaspoon organic raw butter
In a bowl, whisk with some water the eggs, salt, parsley, and coconut milk. Melt the butter in a skillet set over low heat. Pour in the egg mixture and, with a spatula, gently move it around to keep it from firming up at the base and sides. When the eggs are still slightly runny, dish the mixture onto a serving plate. Let stand for a minute or two. Then serve. I served mine with fresh organic tomato slices but you could do fresh or steamed greens too.
And there you have my first breakfast post. Super quick and easy. This recipe only serves one so double and triple, etc according to how many people are eating. Happy cooking!