Sunday brunch is Portuguese sausage and scrambled eggs with a side of cantaloupe. I usually rotate the protein and fruit for easy meal planning. Today was a healthy paleo friendly breakfast, but if I feel like indulging, I will fry up some frozen hash browns from Trader Joe’s in a little bit of olive oil to go with my scrambled eggs. I also like sprinkling Everything But The Bagel Seasoning (also from Trader Joe’s) over my eggs if I’m in the mood for the taste of an everything bagel without the carbs.
I prefer my scrambled eggs fluffy, but not creamy or oily, so I only add water and a pinch of salt and tend to overcook them. That is my personal preference, but I know everyone tends to have their own egg preferences. Feel free to leave a comment about your own method for scrambled eggs.
- 4 eggs
- 2 tbsp water
- 1 tsp of olive oil
- pinch of sea salt or to taste
- Grease nonstick pan with olive oil and turn on medium to low heat
- Scramble eggs, water, and a sprinkle of sea salt with a fork in a separate bowl
- Pour bowl contents into pan
- Then mix with a spatula until cooked to desired firmness usually only a few minutes
