Coconut Folded Eggs
- 3 Organic / free range eggs
- ¼ cup Coconut (light) coconut milk
- 1tsp 1tsp coconut oil
- Sprinkle Pink Himalayan Sea Salt
- Buckwheat & Sourdough toast to serve
- Extra coconut oil for spreading
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By Shelley Kamil
Coconut Folded Eggs Recipe By Shelley Kamil
How often do you present an infallible kids dinn ... MORE
In a small mixing bowl, whisk together the eggs, coconut milk and a pinch of sea salt.
In a medium sized skillet, heat 1tsp coconut oil over low-medium heat.
Add the coconut and egg mixture and allow to set, approx. 2 minutes.
Using a non-stick spatula gently fold the eggs inward, turning them from the edge of the pan. Continue to cook for a couple more minutes or until cooked to your liking.
Serve along side toasted Buckwheat & Sourdough bread (Mattisse does an amazing loaf) with a scraping of coconut oil.
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