Scrambled Eggs with Grated Vegan Cheese & Balsamic Drizzle

Name: Scrambled Eggs with Grated Vegan Cheese & Balsamic Drizzle
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 tbsp olive oil or avocado oil; 1/3 cup grated dairy-free cheese (e.g. coconut-based or cashew-based block cheese); 1–2 tsp balsamic reduction or glaze; Pink Himalayan salt, to taste; Fresh cracked black pepper (optional)

Category:

Breakfast/ Brunch

Difficulty: Easy

Serves:

1 person

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Rating:

(0.00/5)

A rich, savory, and satisfying breakfast (or anytime meal) with creamy scrambled eggs topped with grated dairy-free cheese and a tangy-sweet balsamic glaze. This version is 100% gluten-free, soy-free, and dairy-free without losing any flavor.

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What You’ll Need:

3 large eggs
1 tbsp olive oil or avocado oil
1/3 cup grated dairy-free cheese (e.g. coconut-based or cashew-based block cheese)
1–2 tsp balsamic reduction or glaze
Pink Himalayan salt, to taste
Fresh cracked black pepper (optional)

Prepration for:Scrambled Eggs with Grated Vegan Cheese & Balsamic Drizzle

Step 1/2

Scramble the Eggs

Crack the eggs into a bowl and whisk well. Heat oil in a non-stick skillet over medium-low heat. Pour in the eggs and cook gently, stirring frequently with a spatula to form soft curds. Cook for 3–5 minutes until fluffy and just set.

Step 2/2

Plate & Add Toppings

Serve the scrambled eggs onto a plate or shallow bowl. Immediately sprinkle with grated dairy-free cheese while eggs are still warm so it begins to melt. Drizzle with balsamic reduction. Season with salt (and pepper if using).

Chef's Tips & Notes

Notes & Variations: Cheese options: Miyoko’s, Violife, or a homemade cashew cheese block. Add-ins: Chopped herbs, sautéed mushrooms, or avocado slices work great here. Sweet twist: For a brunch-style flavor, try topping with a maple balsamic instead.