Like bacon, cereal or pancakes, scrambled eggs (at least to me) are a quintessential breakfast food.
I’m gonna go out on a limb here and guess that most of you would agree.
Maybe, like for me, they’re not your favorite breakfast dish, but still, you can admit they’re a breakfast staple. And (as you’ll soon learn from both Leslie Knope and Ron Swanson) breakfast is absolutely, most definitely the most important meal of the day.
When I eat eggs for breakfast, I usually prepare them over easy. I love a runny yolk and to sop up all that yellow goodness with coconut oil covered toast. Or even better, two over easy eggs in between an English muffin with avocado and cheddar cheese.
Catch my drift?
Extremely true! (via Giphy.com)
As delicious as both those breakfast meals may be, though, I do still get bored with them if I eat them repeatedly for too long.
Which is why I opted for scrambled eggs this past weekend.
Well, it’s part of the reason. The other part of the reason is because I stumbled upon a curious scrambled eggs recipe a few days back.
The headline of the article informed me that the scrambled eggs recipe involved “a secret ingredient I’d never guess” A little “click-baity,” if you know what I mean, but not entirely because I actually was surprised by the secret scrambled eggs ingredient.
So much so that I saved the link and actually took action by putting the recipe to the test a few days later.
Another truth bomb! (via giphy.com)
And now here we are, I enjoyed this fun twist on scrambled eggs so much that I’m here sharing the recipe from The Kitchy Kitchen with you!
By the way, that secret ingredient? It’s orange juice.
Surprising, right? I know! I was skeptical at first too, but I promise it doesn’t taste as weird as it sounds. If you’re curious enough to try it out I think you’ll be very pleasantly surprised.
When I went to make my batch it was sort of on a whim, so I left out the chives and substituted Greek yogurt for the sour cream since we didn’t have either on hand. If you want to follow the recipe in its original form you can find it here: Auntie Ree’s Special Scrambled Eggs with Sour Cream, Chives + a Secret Ingredient
Otherwise, here’s my “back-to-basics,” I’m working with what I have on hand adaptation!
—Secret Ingredient Scrambled Eggs—
1.5 tablespoons Greek yogurt
1.5 tablespoons orange juice
1.5 tablespoons unsweetened vanilla almond milk (I used the kind from Trader Joe’s but other brands should work too)
1 tablespoon butter
1. Scramble the eggs, Greek yogurt, orange juice and milk for about three minutes or until the mixture is uniform.
2. Place a medium pan over medium heat. Add the butter to coat the pan as it melts. Pour the egg scramble into the pan. As the outer edges start to cook (after about 30 seconds or so), use a spatula to push them towards the middle. The uncooked eggs will sift towards the outer edges of the pan. Repeat this process until the eggs are cooked to your liking. (I like mine a little bit runny, so I turned the stove heat off towards the end of the process.)
Now it’s time to chat! If you try this recipe out, let me know what you think! Also chime in with a comment and let me know: What’s your favorite breakfast food? Share your favorite recipes with me so I can try more new breakfast creations!