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Coconut Folded Eggs

Recipe By Shelley Kamil

Coconut Folded Eggs Recipe By Shelley Ka ... MORE

INGREDIENTS
METHOD

  • 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
  • 5 MINS
  • Fry
  • breakfast
    dinner
  • Sugar Free
    Vegetarian

Nutrition

  • kcal 1086
  • protein 23.9
  • carbs 30.36
  • fat 101.75
  • sat 3.68
  • fibre 3.68
  • sugar 14.43
  • salt 0
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Shelley Kamil

Health & Wellness Coach

http://www.shelleykamil.com

Coconut Folded Eggs

INGREDIENTS

  • 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

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METHOD

1.

In a small mixing bowl, whisk together the eggs, coconut milk and a pinch of sea salt.

2.

In a medium sized skillet, heat 1tsp coconut oil over low-medium heat.

3.

Add the coconut and egg mixture and allow to set, approx. 2 minutes.

4.

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.

5.

Serve along side toasted Buckwheat & Sourdough bread (Mattisse does an amazing loaf) with a scraping of coconut oil.

  • 15 MINS
  • Blend
  • lunch
    dinner
  • Sugar Free
    Vegetarian
  • kcal 1086
  • protein 23.9
  • carbs 30.36
  • fat 101.75
  • sats 82.41
  • fibre 3.68
  • sugar 14.43
  • salt 0

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