Sweet Smoky Scramble

In this recipe Chef Mike gives you the keys to our favourite scrambled eggs. The very same scrambled eggs that were in our wildly popular Vegetarian Breakfast Wrap from our café days in the Atrium! Check it out if you want to learn how to make the most silky soft scrambled eggs for yourself. One of the things that makes these eggs so amazing is our Sweet Smoky Heat! It is the perfect Gourmet Spice Blend for eggs…and many other things for that matter.

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  • 2 free range eggs
  • approx 1/2 tsp Sweet Smoky Heat spice blend
  • 1 teaspoon organic coconut oil



  1. Start by cracking 2 eggs per person into a bowl.
  2. Add to taste our Sweet Smoky Heat spice blend.  I like about 1/2 of a teaspoon per person but you could use more or less as desired.
  3. Whisk the eggs very well and with a bit of vigor to get the eggs light and fluffy and the spice blend fully incorporated.
  4. Preheat an appropriate sized frying pan on medium high heat, add the coconut oil and the pour in the eggs as soon as the coconut oil is melted.
  5. With a firm heat resistant spatula, start pushing the spatula from in-front to the back of the pan repeatedly in a slow motion.  Make sure to release the eggs from the bottom of the pan as best as you can.  If you are using cast iron, you can use a metal spatula for best results.
  6. Cook eggs to desired consistency…I like them soft and almost firm.
  7. Enjoy right away with our Still Meadow Chorizo Breakfast Sausage or your favourite sausage, a croissant with sliced avocado for a delicious brunch.  Alternatively you could use the scramble as part of a great sandwich.

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