These eggs are the fluffiest. Because who doesn’t love fluffy? Once you makes eggs with my secret ingredient I think you’ll agree: this is the only way to make a scramble. My recipe calls for garlic chives, because well, they’re awesome.
Garlic chives are a must have in any garlic-lover’s LowFODMAP kitchen. Even your gut is great with regular garlic, these chives pack an impressive nutritional punch so if you can, include them! (Click HERE to learn more about the nutritional radness of garlic chives.) However, if you can’t track some down, substitute regular onion chives or scallions.
Bonito shavings, known as katsuobushi in Japanese, are made from skipjack tuna that is dried, fermented, and smoked. The end results is a piece of fish that has the structural integrity of a block of wood. That’s why you can shave it into delicate tissue paper thin flakes of salty, smokey, umami wonderfulness. Katsuobushi flakes are most commonly used to make dashi stock, a mainstay of Japanese cuisine. You’re most likely to have encountered the subtle flavor of dashi within a bowl of miso soup if you’ve ever had it.
The smaller shavings, called hanakatsuo are used as a condiment. That’s the kind I use in this recipe. Both varieties of smoked bonito shavings can be found at any Asian store that caters to a Japanese populous, online (where you can find anything) and surprisingly, at some pet stores! Kitties LOVE katsuobushi and we use a pinch or two as a special treat for our furbabies. If you can’t find any, or aren’t feeling that adventurous (yet) omit them or substitute a bit of raw aged cheese or smoked salmon if it jives.
Ingredients for 2 side portions:
- 4 pasture raised eggs
- 4 tablespoons Paleo mayo: the secret ingredient!
- 2 tablespoons bone broth (or water or milk of your liking)
- 1/4 teaspoon sea salt
- 1/2 teaspoon Coconut Aminos
- 2 tablespoons coconut oil, lard, or ghee
- 1/4 cup chopped garlic chives
- 2 tablespoons finely shaved smoked bonito
- Blend the first five ingredients until creamy and dreamy.
- Heat the oil in a pan over medium heat.
- Add the garlic chives and cook for 3-5 minutes or until soft and some are just starting to crisp a bit.
- Pour in the egg mixture and stir as it cooks.
- Turn off the heat and remove the pan–get this–while the eggs are still a bit runny. They’ll continue to cook from the residual heat. Perfect eggs are pulled early!
- Scoop the scrambled into two bowls and top with about a tablespoon each of hanakatsuo smoked bonito shavings.
- Pat yourself on the back for trying something new, taking the time to make yourself nourishing food, give thanks and E N J O Y.
“Happiness is not something ready-made. It comes from your own actions.” ~Dalai Lama