Eggs in a Jiffy

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


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


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


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


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


(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.


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


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


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


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


Yes, you read that right! Three!


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


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


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…


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.





Disclaimer: I do not have a husband or children.

Disclaimer #2: This post is a joke.


3 thoughts on “Eggs in a Jiffy

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