Instagram200    

Scrambled Eggs with Lemon, Basil and Tomato

Written by Lee on . Posted in Breakfast, Recipe Book

Serves 2

  • 1 TBS Olive Oil,
  • 3 whole eggs, 
  • 1 TBS filtered water 
  • 1 TBS lemon rind, 
  • 10 Fresh basil leaves washed, 
  • 6 cherry tomatoes halved, 
  • Sea salt, to taste, 
  • Drop of olive oil for garnish

In a bowl, combine eggs, water, sea salt and whisk until light and fluffy
Using a non-stick frying pan, over low to medium-low heat, warm oil
Add eggs and flick them around the pan so they don’t stick to the bottom
Now it’s time to sprinkle in the sea salt and lemon rind
Garnish a breakfast plate with basil leaves and tomatoes with a drop of olive oil
Tumble eggs onto the side

Comments (2)

  • Ruby Fitzmaurice

    |

    I make scrambled eggs all the time but never with lemon rind. Can’t believe how much difference it makes… Delicious!

    Reply

    • lee

      |

      I know I was surprised when i discovered it to 🙂 Lee

      Reply

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram

  • Tis the season to be in the kitchen! Tra lahellip
  • Latergram Dinner at home Butterflied chicken with a sage andhellip
  • Would you choose a ketogenic diet or a lovely bowlhellip
  • aturday clean couch  dirty chai  Ayurvedic style superchargedfoodhellip
  • Rainbow Salad YES!!!! Congratulations Australia Recipe on the blog loveislovehellip
  • Wonderful weekend speaking and yoga teaching goldendooraustralia thanks for havinghellip

Tweets

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Free supercharged recipes delivered to your inbox!

When you register for our newsletter you'll also receive a FREE gut health recipe ebook.