1 7oz pack of Shiraraki, drained and pan dried
1/4 Cup Almond Milk or heavy cream
1 Teaspoon Butter
1/4 Teaspoon Sea Salt
A pinch of black pepper
1 Tablespoon Salsa Verde
1/4 Cup Broccoli, Cooked and Chopped
In a bowl, whisk the egg
In a pan heat almond milk and butter until just before it boils
Pour one tablespoon of the milk mixture into the egg, whisking as you go
Continue adding in the milk mixture to the egg little by little.
When completely combined, add salsa to the mix.
Return Shiraraki to the pan, along with broccoli, milk/egg mixture, salt and pepper.
Heat over medium heat until the mixture thickens and eggs seems fully cooked.
Serve with one slice of cooked bacon.