Cheesy Scrambled Eggs with Dill and Turmeric

"Come on...I'll make you scrambled eggs. You need protein." -- Cassandra Dillon

For those mornings when you want to hash out all the nuances of life without overloading on pastry carbs and mimosa sugars, there are delicious scrambled eggs. Simple, savory, great on a random Tuesday before work or shared with your favorite people at brunch :)

Ingredients

• 6 eggs

• ¼ tsp turmeric

• ½ tsp dried dill (or 1-2 tsp fresh dill, chopped)

• Cheese of choice, grated (some fun options include sharp cheddar, pepper jack, Monterey jack, truffle cheddar, or parmesan)

• Pepper*

• Salt to taste

• 1 Tbsp butter, optional

*Daphne’s nutritional wisdom: the black pepper helps your body absorb the curcumin, a healthy compound found in turmeric! Without it, your body won’t absorb the benefits in the same way.

Directions

1.     Crack eggs into a mixing bowl. Remove any shells that accidentally make their way in with the goop… (as Finn would. Also feel free to remove the weird white squiggly part that comes in each egg…it’s not necessary, but Cass probably would.)

2.     Blend the eggs with a whisk or fork. Don’t worry about getting them nice and frothy unless fluffy eggs are your thing.

3.     Pour eggs into a medium pan and set on the stove over medium-low heat. If you'd like, add a tablespoon of butter for both flavor and non-stick protection.

4.     Stir the eggs regularly to keep them from sticking to the pan. Be especially vigilant once the eggs start to take shape.

5.     Cook until the eggs reach desired consistency. When they are about 30 seconds from perfection, stir in your herbs and cheese.

6.     Serve with your beverage of choice (Daphne would approve of a green smoothie or green tea) and an extra dose of love.