I woke up this morning, opened the fridge and saw that I had corn on the cob left over from dinner and remembered how sweet it was. Using it for breakfast was in order.
Browned the cut off corn, put on the plate. Sliced some fresh basil to add to one whole egg + one egg white, added a little sea salt, cooked the scramble in a little coconut oil. Topped it on the corn with a few slices of avocado. That’s what was In The Fridge ….
The Little Fork Chica, Marie Tahan Daniels