These scrambled eggs are poached in almond milk, and then topped with the warm, sweet poaching liquid. A drizzle of honey, a few churns of black pepper, and notoriously nutty Manchego cheese are all you need to turn scrambled eggs into an unforgettable breakfast.
Directions
In a small bowl, whisk eggs until yolks and whites are thoroughly combined. Add a pinch of salt and pepper and whisk again. Set aside.
Warm almond milk in a small skillet over medium heat. When almond milk comes to a simmer, gently add whisked eggs to the pan. Using a spatula, gently stir the eggs to ensure they cook on all sides. This will take 1 minute or less.
Once eggs are fully cooked, turn off the heat. Use a slotted spoon to gently scoop up scrambled eggs and transfer to a small bowl. Immediately spoon a few teaspoons of the warm almond milk over the eggs, then top with butter and allow it to melt. Garnish with a drizzle of honey, grated Manchego cheese, and black pepper and enjoy.
