almond-milk-poached-scrambled-eggs
Delicately scrambled eggs poached in almond milk and butter. Served in a bowl with grated Manchego cheese and freshly ground black pepper. | peteandgerrys.com
Delicately scrambled eggs poached in almond milk and butter. Served in a bowl with grated Manchego cheese and freshly ground black pepper. | peteandgerrys.com Delicately scrambled eggs poached in almond milk and butter. Served in a bowl with grated Manchego cheese and freshly ground black pepper. | peteandgerrys.com
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Almond Milk Poached Scrambled Eggs

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5/5 - 3 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

There's something so rewarding about pushing simple recipes to their limits, and this one does just that. These scrambled eggs are gently poached in almond milk and served with the warm, slightly sweet poaching liquid. A drizzle of honey, a few churns of black pepper, and notoriously nutty Manchego cheese are all you need to turn scrambled eggs into an unforgettable breakfast.

By: Chef Edward Lee

Ingredients

  • 2 Pete and Gerry's Organic Eggs
  • Salt and freshly ground black pepper to taste
  • 1/2 cup plain almond milk
  • 1 teaspoon butter
  • 1/4 teaspoon honey
  • 1 tablespoon Manchego cheese, grated

Nutritional Information plus

Servings: 1

Amount Per Serving: Calories 220, Fat Cal. 150, Total Fat 17g (26% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 385mg (128% DV), Sodium 420mg (18% DV),  Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugars 1g, Protein 15g, Vitamin A (20% DV), Vitamin C (0% DV), Calcium (35% DV), Iron (10% DV), Vitamin D (35% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

In a small bowl, whisk eggs with a work until yolks and whites are thoroughly combined. Add a pinch of salt and pepper and whisk again. Set aside.

Step 2

Warm almond milk in a small skillet over medium heat. When almond milk comes to a simmer, gently add whisked eggs to the pan. Using a spatula, gently stir the eggs to ensure they cook on all sides. This will take 1 minute or less.

Step 3

Once eggs are fully cooked, turn off the heat. Use a slotted spoon to gently scoop up scrambled eggs and transfer to a small bowl. Immediately spoon a few teaspoons of the warm almond milk over the eggs, then top with butter and allow it to melt. Garnish with a drizzle of honey, grated Manchego cheese, and black pepper and enjoy.

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Almond Milk Poached Scrambled Eggs

Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

There's something so rewarding about pushing simple recipes to their limits, and this one does just that. These scrambled eggs are gently poached in almond milk and served with the warm, slightly sweet poaching liquid. A drizzle of honey, a few churns of black pepper, and notoriously nutty Manchego cheese are all you need to turn scrambled eggs into an unforgettable breakfast.

By: Chef Edward Lee

Ingredients

  • 2 Pete and Gerry's Organic Eggs
  • Salt and freshly ground black pepper to taste
  • 1/2 cup plain almond milk
  • 1 teaspoon butter
  • 1/4 teaspoon honey
  • 1 tablespoon Manchego cheese, grated

Directions

Step 1

In a small bowl, whisk eggs with a work until yolks and whites are thoroughly combined. Add a pinch of salt and pepper and whisk again. Set aside.

Step 2

Warm almond milk in a small skillet over medium heat. When almond milk comes to a simmer, gently add whisked eggs to the pan. Using a spatula, gently stir the eggs to ensure they cook on all sides. This will take 1 minute or less.

Step 3

Once eggs are fully cooked, turn off the heat. Use a slotted spoon to gently scoop up scrambled eggs and transfer to a small bowl. Immediately spoon a few teaspoons of the warm almond milk over the eggs, then top with butter and allow it to melt. Garnish with a drizzle of honey, grated Manchego cheese, and black pepper and enjoy.