Breakfast Scramble
made with our spice of the month
🌿 🍳 🌿
There's no better way to start the day than with a wholesome, well balanced breakfast! In this veggie-dense breakfast scramble, our Serbian Blend shines in the spotlight. We enjoyed this scramble with a salad and toasted sourdough bread served with lemon dill butter. Just yum. 🤤

Made with carrots, onion, tomato, spinach, celery, bell peppers, turmeric, garlic, sea salt and parsley.

Serbian Blend


(makes 4 servings)

  • 2 tsp. Serbian Blend
  • 4-6 eggs
  • 1/2 cup chopped asparagus
  • 1/2 cup chopped brussel sprouts
  • splash of cream
  • feta cheese, to taste
  • handful of greens
  • pine nuts
  • avocado oil

For Lemon Dill Butter Toast:

  • sourdough toast
  • olive oil
  • juice from 1/2 Lemon
  • dill to taste
  • 1/2 cup Butter
  • a pinch of salt


  1. To make the butter, combine lemon, dill, salt and butter.
  2. Toast sourdough slices on a skittle with olive oil until golden and slightly crisp around the edges.
  3. Add avocado oil to a pan and sauté asparagus and brussel sprouts until tender.
  4. Whisk together eggs, cream and Serbian Blend and add to veggie sauté.
  5. Prepare a side salad with greens, olive oil, feta and pine nuts.
  6. Serve salad, scramble and toast with a spread of lemon dill butter and pair with your favorite breakfast tea.

More seasonings that go great with eggs.


Thirteenth Wonder 

Thirteenth Wonder

Sweet Hungarian Paprika

Sweet Hungarian Paprika

Black Truffle Sea Salt

Black Truffle Sea Salt

Leave a comment

Please note, comments must be approved before they are published

.template-index .site-header .site-nav__link:hover { color: #678d57 !important; }