These creamy scrambled eggs make a delicious Saturday brunch. Delicious on their own or wrapped in warmed grain-free tortillas and topped with hot sauce. Serves 2. 

INGREDIENTS:

6 organic eggs 
2 Tbsp organic cream cheese (sub vegan cream cheese)
2 green onions, sliced fine on the diagonal
1 tsp organic unsalted butter (sub ghee or vegan butter)
JF Spicy Salt
Fresh cracked black pepper

TOPPINGS:

Green onion, sliced fine on the diagonal
JF Spicy Salt
Hot sauce

PROCESS:

In a large bowl, crack eggs and mix well using a whisk or fork. Melt butter on medium low heat in a medium nonstick pan. Add scallions and cook for 30 seconds. Add eggs and turn flame to low, fold to cook until a bit of moisture is left. Add fresh cracked black pepper and JF Spicy Salt to taste. Add cream cheese and fold into eggs until combined. Plate and garnish with extra green onion and JF Spicy Salt.