2 tbsp. avocado oil (or olive oil)
2 tbsp. thinly sliced scallions
2 tbsp. gluten free flour
2 cups non-dairy creamer, (I used coconut)
1 tbsp. each finely chopped fresh flat-leaf parsley
1 tbsp. each finely chopped fresh chives plus more for garnish
1 drop doTERRA Cilantro Essential Oil or 1 tbsp. finely chopped fresh cilantro
1 drop doTERRA Lemon Essential Oil (optional)
Salt and Pepper to taste
6 eggs
6 slices of bread, toasted
In 10-inch ovenproof skillet, heat oil on medium-high and add scallions. Cook until scallions start to become tender. Add flour, stir and cook for 1 minute. Add the cream. Whisk until thickened. Stir in herbs and oils; season with salt and pepper. Remove from heat. Crack in eggs. Bake at 400° until whites are set, 6 to 8 minutes, or until eggs are cooked to your liking. Garnish with chives. Serve with toast.
To make this red, white, and blue, serve with blueberries and watermelon or colored fruit and/or juice of your choice.
2 tbsp. thinly sliced scallions
2 tbsp. gluten free flour
2 cups non-dairy creamer, (I used coconut)
1 tbsp. each finely chopped fresh flat-leaf parsley
1 tbsp. each finely chopped fresh chives plus more for garnish
1 drop doTERRA Cilantro Essential Oil or 1 tbsp. finely chopped fresh cilantro
1 drop doTERRA Lemon Essential Oil (optional)
Salt and Pepper to taste
6 eggs
6 slices of bread, toasted
In 10-inch ovenproof skillet, heat oil on medium-high and add scallions. Cook until scallions start to become tender. Add flour, stir and cook for 1 minute. Add the cream. Whisk until thickened. Stir in herbs and oils; season with salt and pepper. Remove from heat. Crack in eggs. Bake at 400° until whites are set, 6 to 8 minutes, or until eggs are cooked to your liking. Garnish with chives. Serve with toast.
To make this red, white, and blue, serve with blueberries and watermelon or colored fruit and/or juice of your choice.
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