Ok, I admit, carrot scrambled eggs do sound a little weird. But hear me out. For brunch this morning I sauteed some onions and then added in a couple of spoons of the leftover carrot dip I had still in the fridge. Once that had cooked through for a few minutes, I added some eggs and scrambled them gently. The result was a slightly sweet and not so “eggy” plate of scrambled eggs which were strangely delicious! The eggs took a little longer than usual to scramble because of the oil in the dip, but those extra minutes were well worth it.
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