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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Scrambled eggs with basil and butter Recipe

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This recipe for Scrambled eggs with basil and butter is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 tablespoons coconut cream or coconut milk or sour cream
salt
1 oz. butter
shredded cheese (optional)
2 tablespoons fresh basil
Directions:
Directions:
Melt butter in a pan on low heat.

Add cracked eggs, cream and salt to a small bowl. Give it a light whisk 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 crisp surface, which means stirring often on lower heat. You can remove the pan from the heat when you add the mixture; this is usually enough heat to cook creamy soft-shambled eggs.

Tip!

You can also make the scrambled eggs in a hot water bath. This will make it super creamy.

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 low-carb sesame crispbread. Enjoy!
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Ketogenic Low Carb
Net carbs: 2 % (2 g)
Fiber: 1 g
Fat: 86 % (42 g)
Protein: 12 % (13 g)
kcal: 427

 

 

 

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