Scrambled eggs for breakfast is a classic and here's the tenth and final LCHF breakfast idea from Fanny Lindkvist ( Instagram).
Scrambled Eggs with Butter, Basil and Seed Crispbread
Ingredients, 1 serving
2 eggs
2 tablespoons coconut cream, coconut milk, yogurt or sour cream
Salt
Butter
(Cheese)Instructions
Melt butter in a pan on low heat. Mix together eggs and liquid, salt 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 surface, which means stirring often on lower heat. You can remove the pan from the heat when you add the batter, this is usually enough.
You can also make the scrambled eggs in a 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 seed crisp bread.
More Breakfasts
What do you think of this breakfast recipe? Do you have any good ones of your own to share? Feel free to leave a comment.
This concludes the series of breakfast ideas from Fanny for this time!
