Method

# 1 Veg Loaded Egg Cups (Makes: 12 Egg cups; Prep: 5 mins; Cook: Time 20 mins)

Preheat oven to 180˚C and lightly grease a 12 cup cupcake tin.

Whisk eggs and season with Natural Herbs & Spices Cayenne Pepper and salt.

Evenly distribute the broccoli, tomatoes & edamame beans into the cupcake tin and sprinkle with feta.

Pour egg mixture over veggies and bake in the oven for 20 minutes, or until golden brown and set.

Serve warm and enjoy!

# 2 Scrambled Eggs on Smashed Avo Toast (Serves 1; Prep time: 5 mins: Cook time: 5 mins)

Toast the bread until it's golden brown.

Then smash the avocado and season with Natural Herbs & Spices Everyday Seasoning and a squeeze of lemon juice. Spread this onto the toast.

Next, whisk the eggs and Natural Herbs & Spices Everyday Seasoning together.

Heat a small non-stick frying pan and add the butter and allow it to melt and just begin to sizzle.

Then, pour in the egg mixture and stir with a wide rubber spatula, pushing the eggs around gently until softly set and mostly cooked through.

Remove it from the heat - the eggs will continue to cook in the warm pan.

Spoon the eggs on top of the avo toast and scatter with feta and herbs and enjoy!

# 3 Egg Foo Young (Serves: 2; Prep: 10 mins; Cook time: 5 mins)

Whisk the eggs in a large bowl and season well with Natural Herbs & Spices Vegetable & Savoury Seasoning. Add the soy sauce and vinegar and mix.

To the bowl add the onion, spring onion, carrots, cabbage and baby corn and mix.

Heat a small frying pan and add some neutral oil. When its hot - pour in the egg and vegetable mixture.

Agitate the mixture to evenly distribute the vegetables and fry until the base is golden brown and the egg on top starts to set.

Once the egg is set enough, flip it over. Fry until both sides are golden brown and nicely puffed up.

Serve scattered with spring onions and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/