Background and History:
Scrambled Peanut Butter Eggs are a delightful twist on traditional scrambled eggs, combining the creaminess of peanut butter with the fluffiness of eggs. While not a classic dish with a specific history, it’s a creative and satisfying breakfast choice.
- 4 large eggs
- 2 tablespoons of peanut butter
- 2 tablespoons of milk
- Salt and pepper to taste
- Cooking spray or a bit of butter
- Crack the eggs into a bowl and add the peanut butter, milk, salt, and pepper.
- Whisk the mixture until it’s well combined and slightly frothy.
- Heat a non-stick skillet over medium-low heat and lightly grease it with cooking spray or a small amount of butter.
- Pour the egg and peanut butter mixture into the skillet.
- Cook the mixture slowly, stirring constantly with a spatula until the eggs are scrambled to your desired level of doneness.
- Serve hot and enjoy this creamy and savory breakfast.
- Preparation: 5 minutes
- Cooking: 10 minutes
- Calories per serving: Approximately 250 calories
- Protein: About 13 grams
- Fat: Around 19 grams
- Carbohydrates: Roughly 4 grams
- Fiber: About 1 gram
- Feel free to adjust the amount of peanut butter to suit your taste.
- Scrambled Peanut Butter Eggs pair wonderfully with toast, sliced bananas, or a drizzle of honey.
Please be cautious if you have peanut allergies. If needed, you can substitute peanut butter with almond or cashew butter.