Herbal Infused Mexican Scrambled Eggs

Herbal Infused Mexican Scrambled Eggs

October 31, 2020


3 eggs

½ Roma tomato

¼ white onion

1 Serrano pepper

¼ cup of cilantro

2 tablespoons of CannaKit Infused Butter




It is important to get the eggs down to room temperature prior to cooking. Let them sit out at least 30 minutes.  

Crack your eggs and put them in a bowl, add your salt and pepper.

Whisk the eggs until they are one uniform color. Let them sit for 10 minutes.

Dice the tomato, onion, Serrano pepper and also, cut up the cilantro.

Put a skillet over medium heat.

Add one tablespoon of CannaKit Infused Butter to your skillet and stir it around until it is no longer bubbling.

Add the onion and Serrano pepper and cook until the onion becomes translucent.

Then add the tomato and cook until it is warm throughout.

Add one more tablespoon of CannaKit Infused Butter.

Whisk in the eggs and stir occasionally.  Cook them until you achieve your desired consistency.

Plate the dish and garnish with cilantro.

Serve and enjoy!

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