Description
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!
Ingredients
Scale
2 organic free-range eggs
1/8 cup of canned coconut milk or cream
Pinch of salt
Ground pepper
Diced parsley
Instructions
- 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.
- Pour the coconut milk, add a pinch of salt, and scramble the egg mixture using a timber spatula for 30 seconds or so.
- Remove the non stick pan from the heat, and keep stirring the beaten eggs constantly with the spatula, until they reach your desired consistency.
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Serve immediately and enjoy!
Notes
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.