Coconut Scrambled Eggs

Coconut Scrambled Eggs

Coconut Scrambled Eggs



 

A holistic nutritionist, who also happens to be a Games athlete (!) came and discussed paleo nutrition to us. My gym started a Whole 30 Paleo challenge yesterday, and the seminar was the kick off. I’m not strictly participating, but I’m taking this month to hone in on my nutrition just a little more.
So here’s to a month of more of the good stuff, starting with this breakfast.

Simple.

Coconut Egg Scramble

A satisfying, hearty breakfast… ever so slightly sweet with a nice crunch from the coconut chips.
1 Tablespoon Butter (or other fat)
4 Eggs
3 Tablespoons of Canned Coconut Milk
1/4 Cup Coconut Chips (or shredded coconut)
Salt + Pepper
Heat a skillet and drop in a tablespoon of butter. Make sure to use ample butter.

Whisk together eggs, coconut milk, and shredded coconut. Pour onto hot pan and start pulling in the edges with a wooden spoon towards the middle. Continue to drag in uncooked eggs until a scrambled pile is formed in the center of the skillet. Remove from heat when they are still runny as they will continue to cook a little. Do not overcook. Salt and pepper to taste and sprinkle with additional coconut.




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