Marla Meridith logo by smash

Sweet Coconut Scrambled Eggs on Toast

Authoradmin
DifficultyBeginner

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.

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 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
1

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
2

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

Ingredients

 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

Directions

1

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
2

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

Sweet Coconut Scrambled Eggs on Toast

~ Marla Meridith

Join the Conversation