Almond Milk Scrambled Eggs

Serves 2


4 eggs

1 tbsp Mandolé Orchard Unsweetened or Original Almond Milk

20g butter (half chopped into cubes for egg mixture and other half to melt in pan)

Salt & pepper to taste

Handful of baby spinach leaves (optional)



1. Whisk the eggs, Mandolé Orchard Unsweetened or Original Almond Milk and butter cubes in a bowl and season to taste. Don’t worry about the butter remaining in cubes, it will melt in the pan.

2. Heat a medium non-stick frying pan over medium heat. Add the remaining butter, let it sizzle and coat the bottom of the pan.

3. Pour the egg mixture into the pan and stir gently with a heatproof spatula just until the eggs start to set.

4. Add the baby spinach and fold through. The trick to perfect scrambled eggs is to take the pan off the heat when the mixture is glossy but not yet set and they will continue cooking even off the heat.

Serve with your faves such as avocado, tomato and a nice slice of toasted sourdough. Tootie x