A clever, dressed-up version of a keto breakfast classic—scrambled eggs with fresh herbs and butter! Jump start your day with creamy, delicious eggs and just the right notes of basil. So filling, you'll be able to push back lunch!
USMetric
servingservings
Ingredients
- 2 2 eggeggs
- 2 tablespoons 2 tablespoons coconut cream or coconut milk or sour cream
- salt
- 1 oz. 30 g butter
- shredded cheese (optional)
- 2 tablespoons 2 tablespoons fresh basil
Instructions
- Melt butter in a pan on low heat.
- Add cracked eggs, cream and salt to a small bowl. Give it a light whisk and add to the pan.
- Stir with a spatula from the edge towards the center until the eggs are scrambled. I like it soft and creamy, not with a crisp surface, which means stirring often on lower heat. You can remove the pan from the heat when you add the mixture; this is usually enough heat to cook creamy soft-shambled eggs.
Tip!
You can also make the scrambled eggs in a hot water bath. This will make it super creamy. I did this when my daughter was young in order to avoid frying.
I always have my scrambled eggs with about 1–1½ oz (30–50 g) butter, a lot of fresh herbs, and ideally a few pieces of low-carb sesame crispbread. Enjoy!
This is a LCHF breakfast idea from Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.
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I like to add dried basil to my eggs, tho sometimes I use oregano. If the latter, I serve it with salsa.
Eggs is number one on my list
Beef lamb fish or chicken are available most places.
Safe fats are butter
Even coconut oil can be adulterated so butter is safer in my opinion and experience
Beef tallow is as or more available in places like China
It's a sesame-seed crispbread:
http://www.dietdoctor.com/lchf-breakfast-by-fanny-4-sesame-crispbread
/ Inger Swanberg
Team Diet Doctor