We eat eggs every other day for breakfast. Somedays fried, some scrambled. It just depends what we have for leftovers and what we are in the mood for. A creamy rich scramble tastes so good on those chilly mornings when you may or may not have had too much to drink the night before and there’s no bacon to be had.
Creamy Dairy Free Scrambled Eggs
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
- ½ Tablespoon coconut oil
- ½ cup coarsely chopped mushrooms
- 1 small shallot, diced or ⅛ cup diced onion
- 3 eggs
- 2 Tablespoons canned coconut cream
- 1 sprig of thyme, remove leaves and discard stem
- salt and pepper
Instructions
- Heat medium sauté pan and heat oil.
- Add mushrooms and shallot
- Sauté for 2-3 minutes or until mushrooms begin to soften
- Whisk together eggs, coconut cream and thyme leaves
- Add egg mixture to the pan and stir occasionally
- Remove from heat once slightly firm
- Add salt and pepper to taste
