Fluffy Cheesy Scrambled Eggs
Plan Z Phase: This is a Z3 (ZReboot) recipe. When you go into ZReboot, we want you to really increase your fat intake. One thing we recommend is coconut milk. I haven’t figured out too many things to do with coconut milk yet but Chris, our VP of Anger Management came up with this tasty one!
Servings: Serves 1
Ingredients:
- 2 eggs
- 2 -3 Tbl of organic unsweetened coconut milk (You find this in the milk section in a carton. This is NOT the canned stuff you use for making Thai food.)
- 1 Tbl of butter
- 1/3 cup of your favorite cheese shredded or cut into bits
- chives for garnish (optional)
Instructions:
This is a great use for your little blender (if you have one). Put the eggs and the coconut milk into your blender and give it a 4 second whirl. Stop the blender (Otherwise, a good idea is to put this all in a jar with a lid. Break up the eggs, put in the milk, close the cover tightly, and practice your bartending skills by shaking the jar like crazy to mix up the egg and milk).
Melt the butter in a small sauté pan.
Add the eggs. Let them cook for a bit without messing with them. They will start to firm up. Now take your spatula and put it under the edge of the eggs so you can tilt the pan and get the loose parts to run under the eggs. Stir the eggs around a bit.
One thing I have learned from the French, in making scrambled eggs, is not to mess with them too much. That’s what makes them tough. When there is just a bit of moisture left in the eggs add your cheese and turn off the heat. The cheese will melt in a bit and you’re set.
When we do Mexican cheese we add some cayenne or hot sauce on top (Efrem says chili powder or ancho powder works as a tasty substitute for cayenne pepper if you want the flavor but not the heat).
When we do French cheese we can add some tarragon
When we do Italian cheese blend I add some freshly cut basil shreds to the mix.
Get creative. Eggs are great on Z-Reboot for breakfast, lunch or even dinner. Just not all 3 in one day!
Enjoy!
Cheers,