Finley strikes again with another recipe that's hardly a recipe given how easy it is. You caught me. I'm a fraud. What is this nonsense anyways? Giving you recipes that your 3 year old could make?? Someone's really scrapin' at the bottom of the barrel for ideas! Tough crowd. Sigh. Whatever, you can either judge me for "laziness", or build a shrine in my honor for providing you with stupid-easy, delish and nutrient dense meals. Here's to hoping for shrines!
Let's talk about dill. Does it irk anyone else that you cannot go to the store to get "just a little bit of dill"? I mean my lord - I only needed about 2 tbsp of the stuff to make some paleo ranch, and the only option I had was to buy a miniature dill forest. Not the worst problem to have I suppose, I can just freeze it after all and have a lifetime supply of dill. Another plus of having 20 times more dill than I needed...this creamy dill scramble! I will probably make these every day until my dill runs out. Is anyone getting tired of the word "dill" yet? Dill.
Now - unknown to the untrained eye - these eggs are more than just "whisked". To get a really phenomenal, creamy scrambled egg, ya gotta do more than just whisk. How? Easy. DILL! Lol. Just kidding. Butter and some form of milk usually does the trick. Let's just pretend like that's not a household piece of knowledge and that I've just imparted mind-blowing wisdom upon your breakfast-eager soul.
- 2 tbsp grass-fed butter or ghee
- 3 large eggs
- 1 tbsp coconut cream (from the can of full-fat coconut milk)
- 1 tbsp dill, chopped
- Salt and pepper to taste
- In a skillet, heat the butter on medium heat.
- While the butter melts, whisk your eggs and coconut cream together. Pour into the skillet and lightly scramble.
- When the eggs are slightly cooked, add the dill and scramble until desired doneness.
- Add salt and pepper to taste.
- Eat with whatever you want. Photographed, I have the eggs over mushrooms, shaved brussels sprouts and ground pork sausage. It rocked my face off.