Miso Scrambled Eggs
We all know mornings can be scrambled enough, so we thought we'd turn that into a good thing with these Miso Scrambled Eggs. Fill up for the day with everything you need on your plate: proteins, good fats, carbs, greens and bone broth for energy, immunity and gut wellbeing. Transform your mornings and set yourself up for 'eggcellent' success with a delicious breakfast.
INGREDIENTS
INGREDIENTS
- 3 eggs
- 1 Tbsp Chicken Bone Broth Miso Ramen
- 1 Tbsp Collagen Beauty, Unflavoured
- ½ Tbsp olive oil
- 1 Tsp sesame oil
- Black pepper
- Salt
- Red chilli, thinly sliced
- 2-3 spears of broccoli
- ½ cup of kale
- Sesame seeds
- 1 tbsp nori, thinly sliced
- Sourdough slice, toasted (optional)
METHOD
- Place the eggs, Chicken Broth, Collagen Beauty, salt & pepper in a bowl and whisk to combine.
- Heat the olive oil in a large frying pan over medium heat. Heat the broccoli and kale in the pan with a splash of water and cook for about 2 minutes, until al dente.
- Set aside and add the egg mixture. Cook without stirring for 30 seconds, then when it’s just beginning to set, gently scramble the eggs until just cooked.
- Serve the sourdough, eggs, broccolini and kale onto a plate and top with sesame oil, sesame seeds, chilli and nori.
Serves 1