ArcaMax

Ingredients:

2 eggs
2-3 Tbl of organic unsweetened coconut milk (You’ll find this in the dairy section of the grocery store, with the milk – it comes in a carton. This is not the canned stuff you use to make Thai food.)
1 Tbl of butter
1/3 cup of your favorite cheese shredded or cut into bits

Instructions:

This is a great use for your little blender (if you have one). Put the eggs and the coconut milk into your blender and give it a four second whirl.

If you don’t have a blender, you can put the eggs and coconut milk into a jar with a lid. Crack the eggs, pour in the milk, close the cover tightly and practice your bartending skills by shaking the jar like crazy to mix.

Melt the butter in a small sauté pan.

Add the egg mixture. Let them cook for a bit without messing with them. They will start to firm up. Take your spatula and put it under the edge of the eggs so you can tilt the pan and get the loose parts to run under the eggs. Stir the eggs around a bit.

When making scrambled eggs, one thing I learned from the French is not to mess with them too much. That’s what makes them tough. When there is just a bit of moisture left in the eggs, add your cheese and turn off the heat. The eggs will continue to cook for another minute or two, the cheese will melt…and you’re set.

Get creative:

When we use a Mexican cheese, my husband adds some cayenne or hot sauce on top (chili powder or ancho powder work as a tasty substitute for cayenne pepper if you want the flavor but not the heat).

When we use a French cheese, I might add some fresh tarragon.

When we use an Italian cheese blend I might add some freshly cut basil shreds to the mix.

Eggs are great for breakfast, lunch or even dinner.

Enjoy!
Cheers,
Zola