Brunch Scramble with Smoked Carrots

I wrote a blog post last week about eggs and whether they can be problematic for eczema. As with any food group, I always recommend eliminating it for at least 30 days to see if it's a potential trigger for you. 

If eggs are not an option, they can be easily substituted with tofu scramble, vegan cheese spread or crumbled vegan feta in this recipe.


  • 4 x fresh farm eggs
  • 50ml plant based milk
  • 50g vegan butter


Melt the butter in a saucepan

Whisk the eggs together and add the milk. Pour the mixture into the saucepan and warm over a low heat. The egg will begin to scramble. Use a wooden spoon to keep stirring 

Once the eggs have scrambled together but have not completely absorbed all moisture, remove from the heat


These make a great substitute for smoked salmon on a veggie brunch. 


  • 4 x carrots
  • 1 tbsp sesame oil
  • 1 tbsp maple
  • 1 tbsp tamari
  • Juice of half a lemon
  • 5 drops of hickory smoke (for a lovely smoked flavour) 
  • Pinch of salt


  • Use a potato peeler to peel thin layers of carrot from 4 carrots
  • Add to a saucepan along with the sesame oil, tamari, maple syrup, lemon, hickory smoke and salt. Stir over a low heat for 20 mins whilst the carrots soften
  • Remove from the heat and drain. Serve the carrots on top of your scrambled brunch or in sandwiches


I really like to add capers and fresh dill to this recipe


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