Scrambled Eggs With Coconut Oil

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• Servings: 3
• 6 large eggs
• 6 teaspoons milk (1 teaspoon for each egg- can use unsweetened non-dairy milk, too)
• 3 dashes salt (1 dash for every two eggs)
• cracked black pepper, to taste
• 1 tablespoon culinary coconut oil, for frying

Recipe

• 1 heat a large non-stick frying pan to a setting just above medium but *don’t* add the coconut oil.
• 2 in a glass measuring bowl whisk together the eggs with the milk.
• 3 melt the coconut oil in the frying pan. [as soon as] the oil has melted and is clear, add the eggs.
• 4 using a wooden spoon or whisk, stir gently, distributing all the runny parts of the egg so they scramble and cook evenly. this only took less than 1 minute on our gas stove top.
• 5 we garnished our eggs with a little bit of salt, cracked black pepper and fresh chives from our garden (including a few chive blossom petals on top for presentation and color.) the eggs were accompanied by corn tortillas, too.