[dropcap]C[/dropcap]innamon egg scramble: a bit weird, but when you’ve tried this, you want to have cinnamon eggs for breakfast e-ve-ry day. I promise.
Why cinnamon eggs for breakfast are good
Eating eggs for breakfast is easy, eating two eggs for breakfast is healthier than eating a bagel and eating something sweet for breakfast is more appetizing than eating something savory for breakfast. Period. That’s why I love eating two cinnamon eggs for breakfast.
How I invented cinnamon eggs
Wait, what? Cinnamon eggs? As in: eggs with cinnamon? Hell yeah, that’s exactly what I mean! Admitted: for a long time this hasn’t been the way I had my eggs at all. Instead I used to have my eggs the most conventional way you can think of: scrambled, with lot of veggies, pepper and a pinch of salt (pink Celtic sea salt if you’re wondering).
One beautiful sunny, mellow morning I got up around 7:30 AM and toddled barefoot to the kitchen to make myself breakfast. Every night, just before I go to sleep, I look forward to this moment Breakfast is the best meal of the day, if you’re asking me. Anyway, when I opened the fridge I realized there was not much to choose from, as I didn’t have time to do proper groceries the previous day. Eggs, eggs and eggs were about the only thing I could choose from. So eggs it was. Scrambled eggs. Without veggies, with salt and pepper.
While Tove Lo‘s ‘Stay High’ played through the speakers (on my bare knees: thank you for this song, hun!) I beated my eggs with almond milk and added pepper. At least, I thought took the pepper tin. Instead I took the cinnamon tin. Whoops! To my surprise that weird combination tasted just plain awesome. So, that’s how I ‘invented’ my cinnamon egg scramble.
I will serve you breakfast at bed
Cinnamon egg scramble sounds kind of weird, I know, but when you’ve tried this, you want to have cinnamon eggs for breakfast e-ve-ry day. I promise. If not, I will personally come over to your house every morning to prepare you any breakfast that you desire. I will even serve it at bed. I know I can promise that, because this is not going to be the case anyway.
This cinnamon eggs recipe is perfectly Great Body & Skin-style (I should make an Instagram/Twitter hashtag for that! How about #greatbodyandskin?). With other words: it is totally model proof. Here’s why:
- very light (only 167 kcal per portion)
- easy and quick to prepare
- contains all 9 essential amino acids
- supplies choline, of which 90% of Americans are deficient of
- contains lutein and zeaxanthin (beneficial for eyesight)
- contains selenium, which might be helpful in treating prostate cancer (although research on this topic is going both ways)
- contains vitamin D (beneficial for bone health)
- it’s damn tasty.
Lots of cinnamon and almond milk
The recipe is kinda like classic scrambled eggs, but instead of using salt, pepper and heavy cream, I used lots of cinnamon and almond milk.
Off you go:
- Pinch of fine ground sea salt (I use organic pink Celtic sea salt)
- 1 teaspoon ground cinnamon (or substitute with pumpkin spices)
- Dash of almond milk (substitute with any other kind of milk if desired; almond milk has a naturally sweet taste)
- 2 whole eggs (free range, preferably organic)
- 1 egg white
- Coconut oil to butter the skillet
- Combine the ingredients in a bowl and beat the eggs.
- Butter and heat a skillet.
- Turn the heat to medium and pour the egg mixture in the skillet.
- Bake for 2 minutes while stirring the mixture regularly.
- Serve with a bit extra cinnamon on top.
Shop the ingredients
Celtic organic fine grind sea salt
Trace-mineral rich and low sodium (unlike table salt)
Shop organic Celtic sea salt at Vitaminstore (NL) or Amazon (US)
Organic extra virgin non-deodorized coconut oil
Contains healthy lauric acid. Coconut fat is directly used for energy and not stored as fat.
Shop organic extra virgin non-deodorized coconut oil at Vitaminstore (NL), Body & Fit (NL) or Amazon (US)
What’s your favorite wake-up song of the moment? How do you like your eggs in the morning?