Dairy-Free Scrambled Eggs Toast with Scallion and Red Chili
Time to flip my omelet… never mind we’re having scrambled eggs instead.
I’m not going to lie, I love eating eggs for breakfast. However, I’ve felt that I have fallen into the same egg-kinda-breakfast-recipe-trap all the time lately and I need a change. From (soft) boiled eggs I switched that up and instead made myself this delicious scrambled egg toast this morning. My scrambled eggs are completely dairy-free too which my lactose stomach appreciates a lot! I am so excited and happy I made this dairy-free scrambled egg recipe this morning because I can feel that this will become one of my new favorite breakfasts.
I recommend you to use…
… barista oat milk for this recipe. “Ordinary” scrambled eggs usually have full fat milk or possibly cream for the recipe but in this case when we want to make it dairy-free I’m using a barista oat milk which is a bit thicker and creamier than ordinary oat milk. It suits amazing really in this recipe. It doesn’t need to be gluten free too (incase you’re gluten intolerant) like my oat milk was but if you have access to a barista oat milk I really recommend you to use that!
What are the garnishing?
Since scrambled eggs are kinda plain and neutral in flavor I love to top scrambled eggs with something that gives it a bit heat and spiciness - like scallion and red chili. It suits really well, and I also like to add a bit of extra sea salt on top for that extra fine touch.
THIS RECIPE IS:
Dairy-free
Gluten Free
Protein Rich
Simple to make
Only consists of a few ingredients
Makes any kind of breakfast - even if it’s weekday or weekend - more luxurious
Can be eaten straight out the pan or on bread
Dairy-Free Scrambled Eggs
INGREDIENTS:
2 big eggs
4 tbsp barista gluten free oat milk*
approx 0.5-1 tbsp dairy-free butter
A little bit of salt and black pepper
1-2 slices sourdough bread
Scallion
Red Chili flakes
INGREDIENTS:
Lightly whisk the eggs, oat milk, salt and a little bit of pepper in a bowl.
Heat a small non stick frying pan. Melt the butter but be careful it doesn’t burn.
Pour the egg mixture into the pan and let it sit for approx 30 s before stirring and folding the eggs with a wooden spatula or spoon.
Then let the egg mixture set for approx 10 s again before you keep doing this until the texture has become slightly set but still being lightly runny (or after desired texture).
Serve as it is or to/on optional bread with chopped scallion and chili flakes.
NOTES:
Its not a must using gluten free oat milk if you’re not gluten intolerant.