Alternative Scrambled Eggs

Rinse the lentils well and soak them overnight in filtered water. In the morning, drain and rinse them again, and place in a blender with the milk, water, salt, nutritional yeast, onion powder, turmeric, paprika, baking powder, and kala namak. Blend on high until completely smooth.

Melt your fat of choice in a small skillet over medium heat. Add the desired amount of lentil mixture (1/4 cup / 60ml = 1 egg). Let the mixture to cook in the pan for about a minute, then stir with a spatula or wooden spoon. As it cooks, the mixture will start to dry out and may stick to the bottom of the pan - that’s okay, now is the time to add water, a tablespoon at a time, stirring constantly, until the mix has loosened up and starts to look more like scrambled eggs (I like to use my spoon to break up any chunks). Let the water cook away, but add more if needed. If the mixture looks loose and shiny, it’s ready!

Plate the eggs (or put them on toast, a bagel, tortilla…whatever!) and immediately drizzle with olive oil, using a brush to distribute if desired. Season with black pepper, flaky salt, chili flakes, hot sauce - use your imagination. Enjoy immediately. Keep liquid leftovers in the fridge for 4-5 days. (If the mixture thickens up in the fridge, simply whisk in a little water until it becomes pourable again.)