SCRAMBLED EGGS

  GF  WF  DF  SF

SERVES 2

Eggs are one of nature’s miraculously complete foods, and you can indulge in their sunny-coloured creaminess while watching out for your digestive health. Switching regular cream or milk for calcium- and vitamin E–rich almond milk will provide a dairy-free version for weekend brunch. With wilted spinach and avocado on the side, this is a fun meal to have once or twice a week when you’re healing in phase one – a chance to break away from soups for a day.

3 organic eggs

1 tablespoon almond milk

Celtic sea salt, to taste

1 tablespoon extra virgin olive oil

1 teaspoon grated lemon zest

pinch of nutmeg

freshly cracked black pepper, to taste

snipped chives, to serve (optional)

Whisk the eggs and almond milk in a bowl until well combined. Add sea salt to taste.

Heat the olive oil in a small frying pan over low–medium heat. Add the eggs and move them around the pan with a spatula so they don’t stick to the bottom. When just set, add the lemon zest, nutmeg and some more salt, if desired. Serve immediately, garnished with pepper and chives, if using.