Soft Scrambled Eggs

Prep time 10 minutes Servings 2

Soft scrambled eggs finished with olive oil are ready in ten minutes and taste far richer than the butter version. Whisk Embrace right into the eggs while they cook low and slow, then finish with a second drizzle at the table. Its smooth, almond-and-green-tomato character does the rest.

Ingredients

4 large eggs
Pinch of salt
1 tablespoon Embrace, whisked in, plus more for finishing
Cracked black pepper

Instructions

Crack the eggs into a bowl, add a pinch of salt, and whisk in a tablespoon of Embrace until the mixture looks pale and slightly foamy.
Heat a nonstick skillet over medium-low heat, no higher, and add a small coating of Embrace to the pan.
Pour in the eggs. Let them sit undisturbed for about 20 seconds until the edges just start to set.
Using a rubber spatula, gently push the eggs from the edges of the pan toward the center, tilting the pan so the runny egg flows into the empty space.
Keep repeating this slow push-and-fold motion, taking the pan off the heat every so often if it seems to be cooking too fast, for about 4 to 5 minutes total.
Remove the pan from the heat while the eggs still look slightly glossy and a touch underdone, they'll continue to set from residual heat as you plate them.
Divide onto plates immediately and finish each portion with a fresh drizzle of Embrace and a crack of black pepper.

Nutrition

Serving size 1 serving

Calories 236

Total fat 20g

Saturated fat 5g

Cholesterol 372mg

Sodium 200mg

Carbohydrates 1g

Dietary fiber 0g

Sugars 0g

Protein 13g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.