Name: Scrambled Eggs and Pico De Gallo with CBD
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup Diced tomato; 1 tbsp Diced red onion; 1 tbsp Seeded and diced jalapeno pepper; 1 tbsp Cilantro; ½ tsp Sea salt; 10 mg Full spectrum CBD oil; 4 Eggs; 1 tbsp Water or Milk (based on preference); ½ tsp Fresh ground black pepper; 1 tbsp Coconut oil

AuthorRobert Prescot

1 0DifficultyBeginner

Yields2 Servings

Prep Time5 minsCook Time10 minsTotal Time15 mins

For Pico de Gallo

1 cup Diced tomato

1 tbsp Diced red onion

1 tbsp Seeded and diced jalapeno pepper

1 tbsp CilantroWashed and chopped

½ tsp Sea salt

10 mg Full spectrum CBD oil

For Scrambled Eggs

4 Eggs

1 tbsp Water or Milk (based on preference)

½ tsp Fresh ground black pepper

1 tbsp Coconut oil

Start by making the Pico de Gallo in a medium bowl. Stir with the tomato, red onion, jalapeno, cilantro, salt, and CBD oil. Set aside.

For the egg scramble, get another medium bowl and whisk the eggs, water, and pepper for 30-60 seconds or until light and fluffy.

Get a medium non-stick pan or skillet over medium heat and add the coconut oil. Once the pan is hot, add the beaten eggs. Then, with a rubber spatula, pull the cooked outer edges of the eggs in toward the center of the skillet/pan. Continue this until the eggs have reached your desired degree of doneness.

Divide the eggs between two plates and top with the Pico de Gallo.

CategoryBreakfast

Ingredients