Scrambled Eggs with Coconut Oil
Transform your breakfast routine with these irresistibly creamy scrambled eggs cooked with coconut oil. This quick and healthy recipe brings a subtle tropical twist to a morning classic, using rich, velvety eggs whisked to perfection and gently cooked in the natural goodness of coconut oil. With just a handful of simple ingredients—including the optional touch of fresh herbs like chives or parsley for added flavor—this dish is both nutritious and indulgent. The key is the low-and-slow cooking technique that ensures soft, fluffy eggs every time. Perfect for a busy weekday or a leisurely weekend brunch, these scrambled eggs are ready in just 10 minutes and promise to become your go-to breakfast staple.
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon coconut oil
- 0.25 teaspoon salt
- 0.13 teaspoon black pepper
- 2 tablespoons milk or water (optional)
- 1 tablespoon chopped fresh herbs (optional, e.g., parsley or chives)
Instructions
Crack the eggs into a medium mixing bowl and add the salt, black pepper, and milk or water if using. Whisk the mixture thoroughly until the eggs and liquid are well combined and slightly frothy.
Place a nonstick skillet or a well-seasoned cast iron pan over medium-low heat. Allow the pan to warm up for about 1 minute.
Add the coconut oil to the pan. Swirl the oil around until it has fully melted and coats the bottom of the skillet.
Pour the whisked eggs into the pan. Let the eggs sit undisturbed for about 10-15 seconds, allowing the bottom layer to begin setting.
Using a soft spatula, gently push the eggs from the edges of the pan toward the center in a folding motion. Continue to fold and stir, pausing occasionally to let the eggs cook.
Cook the eggs to your desired doneness, ensuring they remain soft and slightly creamy. Avoid overcooking, as the residual heat will continue to cook them after removing from the pan.
Remove the pan from the heat and immediately transfer the scrambled eggs to serving plates to prevent overcooking.
Garnish with chopped fresh herbs if desired, and serve hot.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
