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.)
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.