These scrambled eggs can be garnished with dulse flakes and/or chopped green onions. Serve with cultured vegetables. Eggs, especially when prepared this way with the extra egg yolk, nourish your thyroid and are truly a brain food.

Yield: 2 servings

Ingredients

• 1 tbsp raw butter
• 2 whole eggs plus 4 egg yolks
• Splash of filtered water
• 2 tbsp raw heavy cream (optional)
• Herbamare or sea salt, to taste

1. In a bowl, combine eggs, water, cream, sea salt or Herbamare. Beat with a whisk or fork until well blended.
2. In a non-stick fry pan over low to medium-low heat, melt butter.
3. Add eggs; and using a flexible spatula, stand over the pan and carefully scrape eggs away from pan just as egg is sticking to bottom and edges of pan.
4. When eggs are only 2/3rds done, remove from heat and place back into the bowl you scrambled them in.
5. Continue to cook them in their own heat for another minute or two. This low heat method and taking care not to overcook the eggs will ensure that you digest the protein. Served with cultured veggies they digest even better.