Breakfast
Creamy Scrambled Eggs with Parsley and Spelt Bread
Soft, gently set scrambled eggs folded slowly over low heat and finished with fresh parsley. A little lactose-free milk keeps them creamy, and lightly toasted spelt bread rounds out an easy breakfast. It leans on mild, familiar ingredients rather than heavy frying.
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Ingredients
- 4 eggs
- 2 tbsp lactose-free milk
- 1 tsp butter or rapeseed oil
- 2 slices mild spelt bread
- 2 tbsp chopped parsley
- 1 pinch salt
Method
- Whisk the eggs briefly with the milk and a pinch of salt.
- Warm the butter or oil in a non-stick pan over low heat.
- Add the eggs and slowly pull them from the edge toward the center until softly set.
- Finish with parsley and serve with lightly toasted spelt bread.
Why this recipe is gentle
Cooking the eggs slowly over low heat with just a teaspoon of fat keeps things light rather than greasy. There is no onion, garlic, or spice, and mild spelt bread and parsley keep the flavors calm.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Keep the added butter or oil modest, since higher fat can be harder to tolerate.
- Cook over low heat so the eggs stay soft rather than browned.
- Toast the spelt bread only lightly and let it cool a little before serving.
