- 6 Free-Range, Grass Pastured Eggs
- 1TB Mayo
- 1 tsp Butter / Coconut Oil
- 1/2 tsp Salt
Crack the eggs into a bowl and whisk with the mayo until incorporated. Meanwhile, in a pan, melt the butter/coconut oil until hot (not smoking). Add the egg/mayo mix and bring it in at the edges with a spatula (this gives you nice big bits rather than bitty scrambles). Once it reaches your desired consistency, remove from the pan and serve with a sprinkle of salt on top.