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Scrambled eggs without milk on toast

Scrambled Eggs Without Milk

  • Author: alicia gonzalez tome
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast, brunch, lunch
  • Cuisine: Australian
  • Diet: Gluten Free


These dairy-free scrambled eggs without milk, are super delicious, fluffy and creamy. Ready in less than 5 minutes, they’re great for breakfast, lunch or dinner!



2 organic free-range eggs

1/8 cup of canned coconut milk or cream

Pinch of salt

Ground pepper

Diced parsley


  1. Add a drizzle of olive oil to a non stick pan on medium heat. Once it’s hot, add the eggs and let them cook for a few seconds, until you see they're starting to grill on the bottom.
  2. Pour the coconut milk, add a pinch of salt, and scramble the egg mixture using a timber spatula for 30 seconds or so.
  3. Remove the non stick pan from the heat, and keep stirring the beaten eggs constantly with the spatula, until they reach your desired consistency.
  4. Serve immediately and enjoy!


The key is to remove the pan from the heat short after you combine all the ingredients. The pan will stay hot for a while and the eggs will keep cooking.

For a dairy-free option, enjoy your fluffy scrambled eggs with a bit of fresh black pepper and diced parsley or fresh chives on top.

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