Start your day right with this Onion and Tomato Scrambled Eggs paired with pandesal and a cup of coffee…
Since we all love eggs — yes, including the little one, I make it a point for it to be included in our weekly menu. We eat eggs thrice a week and most of the time for breakfast. The little one prefers hard boiled or 7 minute eggs, while Ykaie likes it scrambled and creamy. I like eggs sunny side up, scrambled, hard boiled, soft boiled, and any way you can think of.
And why not? Eggs are among the most nutritious foods on the planet. It has loads of nutrients.
And just when I thought eggs couldn’t be healthier, friends from Healthy Options sends me a box of their all natural eggs.
So what makes these eggs, different? Well, according to Farm Business manager at Healthy Options, Rydahl Bangkas, the difference lies within the source. The free-range hens where these eggs come from are grown naturally in spacious farm where they can roam freely and carry out their chicken behaviors (like pecking, scratching, nesting..). They do not live in battery cages like their factory-farmed counterparts, instead they live in a coop where they have nests to lay eggs at their own pace.
Instead of chemical-laden feeds, their diet comprise of healthy forage and vegetarian feeds allowing them to lay eggs with thicker shells and robust flavor. Plump yolks and a tick albumen are a mark of quality and freshness.
In short, these are tastier eggs that come from happy hens.
These eggs are delivered to the Healthy Options store fresh with a shelf life of one month in the chiller. You’ll find these eggs at the following Healthy Option branches: Trinoma, SM City North EDSA, Robinsons Magnolia, Eastwood City, SM Megamall, Shangri-La Plaa, Glorietta 2, Greenbelt 5, Rustan;s Makati, Powerplant Mall, SM City Manila, SM Aura, ATC, Festical Supermall, and Solenad 3, Nuvali.
Yesterday’s breakfast is Onion and Tomato Scrambled Eggs which is the scrambled eggs I grew up with. You may call it the Filipino Scrambled Eggs because it’s mostly how Pinoys make scrambled egg. This is delicious especially when paired with pandesal but since I didn’t have pandesal yesterday, I paired it with two slices of toasted Pan De Suelo which I got from Kamuning Bakery.
Juts the perfect way to start our Saturday morning which eventually turned into couch potato saturday. We binged watched our favorite series, old movies, and Passengers.
Today,I think we are testing out Sissie’s drone… hmmnn, I wonder what else is instore for us today? I’ll just keep you updated on Instagram (@thepeachkitchen) and IG stories.
Have a blessed Sunday!
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!
- 1 tomato, sliced or chopped
- 1 white onion, sliced or chopped
- 2 eggs
- 2 tbsp milk
- pinch of salt and pepper
- 1 tsp oil for frying
- 2 bread slices, toasted
- Whisk the eggs in a bowl together with the milk and salt.
- Heat the oil in a non-stick skillet.
- Add the tomatoes and onions and cook until onions are translucent and the tomatoes slightly wilted.
- Add the eggs and cook over medium heat stirring continuously until soft cooked.
- Remove from the heat and transfer to a plate
- Serve with two slices of toast