Breakfast in bed as a busy mom is a luxury, but sometimes I get to indulge. When I do, I really try and make it count. Indulgent can still be simple, so scrambled eggs and toast is always the perfect comfort. When I was growing up my fabulous Auntie Ree, known for her leopard print outfits and signature cat eye glasses, was a true breakfast connoisseur. My siblings and I always looked forward to her French toast, but her scrambled eggs were the true star and they had one secret, special ingredient — Florida Orange Juice! I know it seems odd, but the dash of 100% orange juice adds a touch of sweetness and brightness to otherwise straightforward eggs. You don’t fully taste the orange, but it’s there, like a talented back up singer, plus it’s kind of a fun and wacky addition!
Lucky for me and the family, Florida OJ provides the Amazing 5 in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar so I like to serve these scrambled eggs with a side glass of Florida OJ as well! It’s perfect for a busy mom like me, and James loves it in the morning! Don’t forget to visit www.floridajuice.com to learn more about the Amazing 5 and Florida Orange Juice recipes to try at home!
2 tablespoons Florida Orange Juice
2 tablespoons milk
2 tablespoons sour cream
1 tablespoon unsalted butter
salt and pepper to taste
Whisk together the eggs, orange juice, milk, sour cream, and chives for 3 minutes, or until entirely uniform. Heat a medium sized sauté pan over medium heat and melt the butter, coating the pan. Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges). With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges. Continue cooking like this until desired doneness. I like mine either delicate and just cooked or golden brown on the bottom.
This post is sponsored by The Florida Department of Citrus