Sweet Coconut Scrambled Eggs on Toast

Eggs are usually considered a savory, but let’s face it they are used in sweets all the time. From cakes, cookies, frostings, puddings and more. Eggs take either center stage or they make baked recipes come together. Over here we love traditional savory scrambled eggs, but making a sweet egg scramble puts a nice little twist on a classic breakfast.

2 large organic Eggs

a splash of light unsweetened Coconut Milk

1 cup Egg Whites

Vanilla Stevia Drops (1/2-1 droppers full), Honey or Maple Syrup to taste

1/4 cup unsweetened shredded Coconut

dash of fine Sea Salt

unrefined Coconut Oil to coat the pan and some for your toast or Butter

a few slices of your favorite bread

Fresh Fruit

Optional Toppings

toasted Coconut Flake

homemade Whipped Cream

Maple Syrup or Honey

In a bowl whisk together eggs, coconut milk, sweetener, shredded coconut and sea salt. Heat a medium non stick skillet over medium low heat. Add egg mixture and cook slowly stirring frequently to get creamy scrambled eggs. I like to use my silicone spatula spoon for this. Toast bread and spread some coconut oil or butter over the top. Serve with the eggs on the top and a side of fresh fruit.

Notes

Adjust ingredients according to taste and diet preference. More egg yolks are a great option too.

Print Options:

Sweet Coconut Scrambled Eggs on Toast