Breakfast Coconutty Scrambled Eggs
Instagram : @tsubasa.tan
Ingredients (Scrambled Eggs):
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2 eggs
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2 tbsp Ayam Brand Trim Coconut Milk
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1 tsp parmesan cheese powder
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1 dollop of butter
Ingredients (Salad):
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1 small bunch of salad veggies
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1 tsp fresh squeezed lemon juice
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1 tbsp extra virgin olive oil
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1 pinch of sea salt
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1 pinch of black pepper
Ingredients (Side Condiments):
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1 small handful of red grapes
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1 small handful of blueberries
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1 slice of Sourdough bread
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1 tsp Dukkah spices
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1 pinch of dry parsley
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1 pinch of paprika powder
Preparation:
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Place salad veggies in a mixing bowl.
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Add lemon juice, salt, and pepper.
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Drizzle extra virgin olive oil generously.
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Mix everything up and set aside.
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Toast the sourdough bread in an oven.
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Once toasted, spread some butter on the bread.
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Plate the bread, side condiments and salad on the serving plate.
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Crack the eggs into another mixing bowl.
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Add the Ayam Brand Trim Coconut Milk, and parmesan cheese.
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Beat the eggs.
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Heat up the pan and melt the butter.
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Scramble the eggs.
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Lay the scrambled eggs carefully on the bread.
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Sprinkle parsley, dukkah spices and paprika powder.
