So one of my top five comfort go-to meals it a good old creamy spoon of scrambled eggs. It no doubt started as on family tradition to sit down to a plate of fluffy yellow eggs on a Sunday night in front of the fire after bath time. For some reason eggs were always seen as a light supper option after a heavy roast lunch. So whether its after a hard day at work, a cold rainy evening or a decadent weekend breakfast these always fit the bill.
Having gone dairy free earlier in the year I wanted to look at some alternative options for making a creamy scrambled egg. I won't ever use margarine in my recipes as I personally believe its better to have some organic grass fed butter than it is to have the essentially the waste product of crude oil. However, for those of you that would really like to stay away from butter too I found a couple of tablespoons of bone broth makes a great substitution.
- 2 free range, organic eggs
- 3 tbsp bone broth
- selection of vegetables of your choice or serve on some gluten free toast.
- Add the bone broth into a non-stick heavy bottomed milk pan.
- Crack the eggs into the pan and break the yolks using either a wooden fork or plastic spatula.
- Stir the eggs continuously over a low heat until the mixture begins to turn opaque and firm.
- Only once the eggs are cooked should you add the salt and pepper. If you add the pepper beforehand you can turn the eggs grey which can look rather unappetising!
Sit back, relax and enjoy the comfort of this creamy dish!