Scrambled Eggs with Lemon, Basil and Tomato

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

2 Responses to “Scrambled Eggs with Lemon, Basil and Tomato”

  1. Ruby Fitzmaurice says:

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

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