From our family kitchen
Scrambled Eggs on Toast
Published
Preparation Time: 5 minutes
Cooking Time: Under 10 minutes
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- A knob of Lucy Bee Coconut Oil
- 3 spring onions, finely chopped
- 2 - 3 eggs, beaten
- A pinch of chilli flakes, to suit your taste
- 1 slice gluten free toast
- A pinch of Whole Black Peppercorns, ground
Method
- Melt the Lucy Bee Coconut Oil in a non-stick pan, over a medium to low heat. Add the spring onions and lightly cook for a minute or so.
- Add the eggs and chilli flakes and stir continuously until the eggs scramble – note: you’ll need to stir all the time otherwise the eggs can catch and burn.
- To serve, add the scrambled eggs and season with the pepper.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story