1st MAKING SUHOOR for RAMDAN!!

Ingredients

• 2 pieces Eggs (large, room temperature)
• 1 tablespoon Unsalted Butter (softened, cut into cubes)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 teaspoon Instant Coffee (soluble, any brand)
• 1 cup Water (hot, just off boil)
• 2 tablespoons Milk (optional) (adds creaminess to coffee)

Instructions

1. Brew Instant Coffee

   Heat water to just below boiling, pour into a mug, add instant coffee and optional milk, stir until fully dissolved.

   Time: PT2M

2. Beat Eggs

   Crack the eggs into a mixing bowl, add a pinch of salt and pepper, and whisk until the yolk and white are fully combined and slightly frothy.

   Time: PT1M

3. Scramble Eggs

   Melt butter in the skillet over medium heat. When foaming, pour in the beaten eggs, let sit for about 10 seconds, then gently stir with a spatula, pushing the set edges toward the center. Cook until the eggs are just set but still slightly soft; they will finish cooking from residual heat.

   Time: PT3M

4. Plate and Serve

   Transfer the scrambled eggs to a plate and enjoy immediately with the freshly prepared coffee.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

15g

Fat

12g

Fiber

0g