Scrambled Eggs with Mayonnaise
Eggs are an excellent source of protein and the fat in the yolk contains choline which is essential nutrient for brain cell function.
The benifit of using mayonnaise is the eggs hold onto the added fat very well. The cooked eggs are more firm and easier to pick up. Including all the fat in the eggs gives the ability to add fruit or vegetables on the side while still mainting a high ratio. This recipe does have a little “mayo” flavor.