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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.

INGREDIENTS (for 2) 

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

METHOD

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

SMOKED CARROTS

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

INGREDIENTS

  • 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

METHOD

  • 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

ADDITIONS

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

 

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