|5 min||5 min||2|
|1/2 cup||Basil, fresh|
|1/2 tbsp||Butter, unsalted|
|4 medium egg||Egg|
|1 dash||Black pepper|
Very finely chop the basil and spinach. Do this in a small food processor or by hand, the smaller the pieces the greener the healthier scrambled eggs will look.
Place butter in a skillet over medium low heat.
Crack 4 eggs into a bowl, add the basil and spinach and whisk until mixed.
Pour the green eggs into the skillet and gently pull the eggs to the center of the pan letting the liquid run to the sides. Keep continually moving the eggs until they are just set (no longer liquid but still shiny), 2-4 minutes.
Season with salt and black pepper to taste and serve hot with sprouted bread.