Ingredients

2/3 cup / 150 g Burnbrae Farms Liquid Whole Egg, well shaken

Burnbrae Farms Liquid Whole Egg, well shaken

Pinch each salt and pepper

each salt and pepper

2 tsp / 10 mL salted butter (approx.)

salted butter (approx.)

1 1/2 cups / 375 mL assorted garnishes (approx.), see Variations

assorted garnishes (approx.), see Variations

Directions

1. Whisk liquid eggs with salt and pepper. Heat butter in a small skillet set over medium-low heat; add eggs and softly scramble until just about set (about 2 minutes).
2. Meanwhile assemble and reheat the garnishes as needed. Spoon scrambled eggs into serving bowl and surround decoratively with garnishes.

Seasonal Variations

Try these combinations or use them as a starting point for your own creations:

• Spring: Blanched asparagus, fresh peas or sliced snap peas, radish matchsticks, sliced avocado, pea shoots, sliced green onions, crumbled goat cheese and balsamic drizzle.
• Summer: Grilled zucchini and/or summer squash, peppers, baby arugula, halved grape tomatoes, torn fresh basil, ricotta or fresh mozzarella and basil pesto.
• Fall: Roasted sweet potatoes or squash, roasted red peppers, toasted corn, wilted kale or spinach, cubed cheddar and sour cream.
• Winter: Fried potatoes, fried onions, sautéed peppers, blanched broccoli, grated Gruyere or white Cheddar cheese and chili sauce.

Tips

• Use leftover ingredients on hand to create daily seasonal bowls.
• Replace whole egg with Burnbrae Farms Liquid Egg Whites; be sure to whisk them well for the fluffiest texture.