Healthy and tasty – these herby scrambled eggs, made with Almond Breeze milk are a great option for a weekend brunch that won’t pile on the pounds. A protein packed pay to start your day.
“This makes for a lovely Sunday breakfast and is far healthier than a fry up. I sometimes serve these gorgeous herby eggs with some lean grilled bacon or smoked salmon on the side – the devil that I am. If you are on a dairy free diet just use olive oil rather than butter to cook the eggs, they will be just as delicious.” Nadia Sawalha
Serves 4
What You’ll Need:
- 8 large eggs
- 200ml Almond Breeze almond milk
- 1 tbsp each of chives and tarragon
- A sprinkle of parsley
- Salt and pepper
- A knob of butter
- Chervil also works well with this dish, as does coriander.
- Crack the eggs into a bowl and season them, then pour in the Almond Breeze almond milk and gently whisk.
- Sprinkle in the herbs.
- Melt the butter in a non-stick pan and pour in your herby egg mixture, then turn the heat down to a low simmer and gently stir the eggs.
- Continue cooking until they are just how you like them. Serve on a wholemeal bagel with roasted vine tomatoes.
Nadia’s recipes are made with Unsweetened Almond Breeze almond milk. Unsweetened contains 60* fewer calories than skimmed milk. However, this can be substituted for the Original variant, which contains 30% fewer calories than skimmed milk** – use whichever is your favourite.
Recipe from Almondbreeze.co.uk.