Serves 2


  • 4 large eggs
  • 2 tablespoons full fat canned coconut milk
  • 1 tablespoon coconut oil, ghee or olive oil
  • Salt and pepper, to taste


  1. Place all ingredients except the oil into a bowl and whisk until well combined.
  2. Melt the coconut oil in a small skillet over low heat. Once hot, pour the egg mixture inside.
  3. Using a spatula, gently stir the egg mixture around while it cooks slowly over a low heat.
  4. Once the eggs are cooked to your liking, remove from the heat.
  5. Serve with cooked mushrooms and tomatoes.