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Scrambled eggs with basil and butter Recipe

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This recipe for Scrambled eggs with basil and butter, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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 11 oz (3050 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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