Breakfast Scramble done right

As I age I am not able to enjoy the kinds of breakfasts I grew up on. Combining toast with home fries, bacon and eggs is way too heavy for me now. I never feel well after.

On those mornings when you are super hungry and craving a hearty breakfast please try my breakfast scramble. You will love the taste and ease of making, but most important you will not feel weighed down nor regret what you just ate.

You will feel light and have lots of great energy.

Here is how to make it:

Ingredients:

2 extra large eggs - cage free

1 Avocado - sliced

1 teaspoon butter

small cherry tomatoes - sliced

1 flat bread - I happen to love “naan” brand original

fresh herbs if on hand

salt and pepper

Optional - mild cheese i.e goat cheese, fontina or a cheese blend such as Krafts Italian Blend

Optional - a lemon based dressing or just lemon juice for the avocado

Directions:

Prepare your avocado slices and your tomatoes before you scramble your eggs. If using a lemon juice or dressing lightly add.

If you wish to heat your selected flatbread do this next either by placing the bread over a very small flame until lightly toasted or heat in a dried skillet pan.

Next scramble your eggs as you wish. I typically use a small about of ghee or butter. I like to heat my pan first on medium low, then add the butter. When melted I add the eggs and gently stir until the eggs are just done. I like my scramble soft and fluffy. If you like your eggs soft and moist - remove when just done so that the eggs do not stiffen and dry out. They will be fully cooked so don’t worry.

When the eggs are ready plate your meal as you wish with the flatbread as a base and the avocado arranged as shown, etc. **If you want to add any cheese into your eggs add this immediately right from the start when you begin your scramble.

When I make this dish for Tom I sometimes will combine Sriracha with a touch of mayo and pour this over his eggs.

With this dish you can be creative and add as much variety as you want. For example on the days I do not have naan bread in the house -I will use baby spinach, romaine lettuce or baby arugula as my base. Works great.

ENJOY!