2 servings

Scrambled Eggs and Salsa

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 4 eggs
  • Salt
  • Pepper
  • Ghee
  • Pace Mild Salsa


Crack eggs into a bowl.
Add a pinch of sea salt and black pepper.
Beat the eggs together with a fork.
Place a small pan over medium heat and add 1-2 tsp of ghee.
Once pan is hot, pour eggs into it.
Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Serve with salsa on top.

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