Scrambled eggs with fresh herbs

INGREDIENTS

• 8 eggs
• ¼ cup full-fat coconut milk
• 1 tbsp fresh marjoram, minced
• ½ tbsp fresh thyme, minced
• 1-2 green onions, minced
• 3 tbsp cooking fat
• Sea salt and freshly ground black pepper

• Green Salad:
• 5 oz mixed greens
• 1 tsp Dijon mustard
• 1 ½ tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper

  PREPARATION

• At the bottom of a salad bowl mix together Dijon, red wine vinegar, olive oil, salt and pepper to taste.
• Add in the mixed greens and toss to coat. Set aside.
• In a bowl add the eggs and coconut milk and mix until everything is very well combined.
• Heat a large skillet over medium-low heat and melt the cooking fat.
• Pour in the egg mixture and gently stir with a wooden spoon or spatula as the egg begins to cook creating soft curds.
• Once the eggs have begun to set but still very moist add in the marjoram, thyme, and green onion. Season to taste with salt and pepper. Gently stir to evenly distribute.
• Once the eggs are fully set and no longer runny remove from the heat and serve with the green salad.