This is something I whip up now and then for Kirby and myself. No, I don't eat dog food, Kirby eats human food! Anyway it's one of those strange concoctions you accidentally make out of necessity. I wanted scrambled eggs one morning but I was out of cheese. Plain scrambled eggs just seemed too boring so I began searching my cupboards.
Peanut butter? Mmmm, why not? I love it with jelly, love it in ice cream, and I can't ever resist a Reece's cup. I've been known to eat a spoonful now and then. So why not in eggs? I had plenty of eggs so I could scrap it if it turned out bad. But guess what? It was really good. So really this is my basic recipe for scrambled eggs when you don't have cheese.
PB Scrambled Eggs
Nutrition facts: 107 calories, 82 calories from fat Total fat: 9.1g or 14% (3.2g saturated fat, 0.0g trans fat)
- 1 tablespoon unsalted butter
- 2 large eggs
- 2 tablespoons natural peanut butter
- 1 teaspoon finely chopped fresh herb (optional)
- sea salt
- Lightly whip the eggs to aerate until a creamy light yellow.
- Whip in the peanut butter just until blended.
- Add the fresh herb. This is optional and really not necessary. I have a small herb garden so I started doing this fairly recently and found I sometimes like using parsley, but prefer basil. If Kirby has a preference he hasn't indicated what it might be. Mint doesn't work with this combo for me but you may like it. Also remember dogs cannot eat sage or chives. Make sure whatever herb you use is dog friendly!.
- Melt the butter in a non-stick skillet over medium heat. Pour in the eggs and let them start to set, then begin pushing them into the center until cooked. Be sure not to overcook. Sprinkle just a little sea salt over the eggs once they are cooked.
Taste and be amazed! Remember peanut butter is fattening so don't feed this too often. I have no idea if it can be frozen since we never have any left over.