Blueberry season is in full effect here in Portland and I am loving it! I always look forward to this time of year and take full advantage of any opportunity to gobble up these juicy, sweet morsels. Berry season doesn’t last that long, so I have to savor it while it lasts. Normally, I moderate my fruit intake a bit more, but during berry season I make an exception. Jesse and I usually go up to one of the nearby farms and pick every summer, and we will this year too. I think we may even go this weekend! You may remember my berry picking post from last year.
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This breakfast delight is basically a pancake and scramble hybrid. Its flavors are reminiscent of pancakes, with the cinnamon and vanilla, but the texture is all eggs with fresh pops of blueberry. It’s incredibly delicious and nice when you’re craving something on the sweeter side for breakfast. Pair it with a side of crispy bacon or sausage — then, you’ve got yourself a complete meal!
Ingredients:
- 1 tsp coconut oil
- 3 pastured eggs, beaten
- 2-3 tbsp full-fat coconut milk (I like this brand and this brand)
- Dash of Himalayan sea salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp pure vanilla extract
- 1/3 cup fresh blueberries
- Scoop of coconut butter, for topping
Directions:
- In a medium bowl, beat together the eggs, sea salt, coconut milk, cinnamon, cardamom, and vanilla. Then stir in the fresh blueberries.
- Melt the coconut oil in a skillet over medium heat. Once melted, pour in the egg mixture. Allow mixture to cook over medium-low heat, stirring occasionally for 5 minutes or so (to get scrambled pieces).
- Once done, remove from pan and place a big dollop of coconut butter on top, allowing it to melt over the hot eggs. Alternatively, you can melt the coconut butter first and then drizzle on top of the eggs.
Yields: 1 serving
Yum! I used to make my banana pancakes some mornings but now that’s out I’ll give this a go! 🙂
I thought you’d appreciate it, Naz! No bananas necessary!
Hehe yes and with recipes like this who needs bananas 😉
Exactly!
Love it! Missing the Oregon berries already…
I am actually drooling. It’s a little awkward. We’re in Australia, and it’s winter, so no berries here. I am back in America after a year in a half this coming Saturday, and this will be the first thing I make, no question.
Haha, I love it! I hope it satisfies when you get to taste it!
Did you mean coconut “butter” for the topping, or coconut cream? I can’t imagine the butter on top…kind of heavy. Cream tho…..mmmm.
I meant coconut butter, just as I stated. It’s really not that heavy because it melts or you can melt it first and drizzle it on top. I like Nutiva’s Coconut Manna or the Let’s Do Organic Coconut Cream Concentrate (which is the same as coconut butter). You could definitely do coconut cream though. Recipes are meant to be individualized, so do what you like 😉
Mark Sisson linked to this recipe in today’s Weekend Link Love blog post, Recipe Corner section! Go Alisa! http://www.marksdailyapple.com/weekend-link-love-251/#more-42040
Yep, I know! I posted it on my Facebook page 🙂
Tried this recipe today and it was very satisfying. I used organic whipping cream in place of the coconut milk and my blueberries were frozen. A keeper!!! Thanks for sharing!
Wonderful! I’m so glad you enjoyed it and found a way to make the recipe work for you! Thanks for your kind words!
Wow! I was a total skeptic about blueberries in eggs, but I made these this morning for me and my two girls. Their first reaction was “no way”, but then they tried them and LOVED them! We’re having them again tomorrow. Don’t you love blueberry season? (left out the cardamom, as my kids aren’t big fans of it.)
I’m so glad I could convince a skeptic 😉 All it takes is one taste to understand! Yes, I agree…blueberry season is the best! Thanks for giving my recipe a shot.
Oh my gosh, I made this for breakfast and it was AMAZING. Thanks!!
Hooray! I’m happy you enjoyed it 😉
Just tried this, only without the cardamom since I didn’t have any. It was unbelievably good!! Like a cross between French toast and dessert. Thank you for the recipe. Pretty sure I found you through a link on Mark’s Daily Apple.
Wonderful, I’m so happy you enjoyed it! It’s one of those things you just have to try to understand how good it is! Yes, this was posted on the Mark’s Daily Apple page a couple weeks back, which was a big honor for me. I’m so glad you found my blog 🙂