Recently I have acquired a love for eggs. Honestly not until this January would I even look at an egg, but now I am a believer! I love eggs, there are so many possibilities that surround them! This post is a follow up to my Breakfast Caprese, I have so many ideas to make creative breakfasts and spice up a dull egg based meal. Not only is this breakfast fun to make and eat, it is very healthy. The eggs are self explanatory, containing significant amounts of protein and choline, but it has also been observed to prevent breast cancer, and is one of the only foods that contain a naturally occurring vitamin D! Its a no brainer to say that this little egg is a superfood, but by eliminating the typical milk and butter from this recipe you will be saving up to 200 calories! Serve this dish with toast points and fruit slices!
- 4 Large eggs
- 4 Teaspoons water
- 1/2 Teaspoon extra-virgin olive oil
- butter (optional) for toast
- Cayenne pepper to garnish
- Salt and Pepper
Using a ver sharp knife, cut off the narrow end of each egg and gently peel back a hole about 1 inch. Pour eggs into a small bowl, rinse the shells and set aside.
Gently whisk the eggs with the water until well combined. Season with salt and pepper.
(No more than 1/2 teaspoon of oil is needed, use this amount to cut calories)
Warm the oil in a large nonstick skillet over low heat for 1 minutes.
Pour in the eggs and stir slowly with a wooden spoon or spatula until the eggs thicken and begin to scramble. Remove from the heat and use a small spoon to fill the empty shells mounded to the top.
If desired, garnish with cayenne pepper or smoked salmon.
Serve with toast points.