Sourdough Scrambled Eggs
Make your scrambled eggs extra fluffy and delicious by adding a portion of sourdough starter to the mixture! You'll never eat your eggs any other way!
Equipment
- 1 Cast Iron Skillet or Frying Pan
Ingredients
- 80 g Sourdough Starter (or fresh discard)
- 3 Eggs (I used 3 fresh eggs totalling 200g)
- 50 g Cheddar Cheese (shredded)
- 20 g Butter
Instructions
- Add sourdough starter, eggs and cheddar cheese to a medium size mixing bowl and whisk together until well combined. Season with salt and pepper to your liking. The mixture should be light and fluffy.
- Heat a frying pan or cast iron skillet over a medium heat and add the butter. Allow the butter to melt and then pour the sourdough egg mixture into the pan.
- Allow the sourdough scrambled egg mixture to cook gently for around 5 minutes, turning the mixture occasionally with a spatula.
- The sourdough scrambled egg mixture is done when all the liquid has cooked out and the eggs are light and fluffy.
- Serve sourdough scrambled eggs alongside some sourdough toast or sourdough discard pancakes.
Nutrition
Calories: 609kcal Carbohydrates: 17g Protein: 31g Fat: 46g Saturated Fat: 24g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 584mg Sodium: 644mg Potassium: 225mg Fiber: 1g Sugar: 1g Vitamin A: 1714IU Calcium: 432mg Iron: 2mg
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