Author Notes
Oat scrambled eggs - delicious eggs scrambled with oats. Cooked with coconut oil and served with cucumber and greens. Power breakfast in minutes. —VeryBreakfast
Ingredients
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2
eggs
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3 tablespoons
oats (rolled, porridge oats)
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2 tablespoons
milk of your choice (cow's, almond, rice, oat)
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1 teaspoon
coconut oil
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1 teaspoon
toasted pumpkin seeds
Directions
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Heat a non-stick pan on medium heat and toast pumpkin seeds. When done set aside. Lower the heat to low-medium and add coconut oil.
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Crack eggs into a bowl, add oats, milk, good pinch of salt and pepper. Whisk until smooth. Pour the egg mixture into the pan. You should hear a nice sizzle. Don’t touch the eggs just yet, let the eggs brown slightly on the oil for up to a minute - these are the good bits. Stir the eggs and cook for another minute or two stirring constantly until they are cooked through.
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Serve with cucumber slices and your favourite greens sprinkled with toasted pumpkin seeds.
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