This is my favourite breakfast – the flavours work amazingly well together and its still healthy. It has become a tradition that Reis and I start Saturday mornings in this manner, soon followed by coffee! Today was my day off, so I thought I would treat myself. The scrambled eggs only have milk, 2 eggs, dill and salt and pepper in them.
Here’s the dill I used, and of course, it’s from my garden!
You may also like :
Need new ideas to help you get fit & toned?
Let us help you get ready for summer with over 6 FREE workout printables, a daily planner & our weekly newsletter. Enter your name & email below!
Your information will NEVER be shared or sold to a 3rd party...we HATE SPAM TOO!
The following two tabs change content below.
Amy Darcy
Editor & Founder at Eat Pray Workout
Amy is the founder and editor of Eat Pray Workout. She is an Australian lawyer, army wife, health & fitness lover and Mum. Sharing her passion for a holistic and realistic approach to wellbeing and fitness, her mission is to inform, inspire & empower women to live a flourishing healthy lifestyle.
Latest posts by Amy Darcy (see all)
- How to Read Food Labels to Understand if a Product is Really Healthy - April 16, 2018
- Banana Protein Pancakes (Chocolate and Vanilla Recipes) - April 5, 2018
- 5 Recipes to use on a Healthy Easter Nibbles Platter - March 29, 2018
[…] tender loving care than the weekly run of the mill, Vegemite on toast. You might remember one of my old favourites here. I’ve been avoiding poached eggs for a while now, so I thought it was time to tackle it and […]