Eggs in a Jiffy

Some mornings are just those mornings. We all have them!

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That’s when my delicious eggs-in-a-jiffy recipe has just been a lifesaver.

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I make these almost every day. It keeps me full till lunch!

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When I fed these to the hubby, he couldn’t believe they were eggs!

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My kids ask for breakfast at every meal so they can have mom’s famous egg scramble!

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(Of course I don’t feed it to them every meal, haha, though it would be easy enough to, haha.)20160320_064803

This meal is so quick and easy to make you can make it in the same time it takes to make a pourover or a press coffee.

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I guess if you’re vegan you can modify it by using chia seeds.

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What really makes it is the EVOO! I love that rich taste with the creamy eggs. Mmm!

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And of course a little bit of sea salt. The coarser texture of sea salt over table salt really makes a difference.

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I think the best part of this recipe is it’s only three ingredients.

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Yes, you read that right! Three!

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OK I think I’ve talked up enough now that I ought to give you the recipe!

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This is a great recipe for beginners but I think seasoned chefs will enjoy its beautiful simplicity.

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Feel free to share this recipe with your friends or on your blog! I just ask that you credit me as your source and link back to my blog. 🙂

So without further ado…

Ingredients:

Two eggs, raw
Extra Virgin Olive oil
Sea Salt, to taste

Place a non-stick pan on medium heat. Add roughly 1-2 TBS EVOO, enough to coat the bottom of the pan. Crack eggs directly into the pan. Scramble with a fork. Once thoroughly scrambled, add a pinch of sea salt and use a silicone spatula to gently fold the eggs until they come to a creamy but not dry consistency. If desired, add freshly ground black pepper, hot sauce, bacon, scallions, garlic, or mushrooms.

Enjoy!

XOXO,

Corinne

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Disclaimer: I do not have a husband or children.

Disclaimer #2: This post is a joke.

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3 thoughts on “Eggs in a Jiffy

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