Lemon Thyme Eggs with Sweet Corn Salsa

After cooking once, eating twice, we still had some ingredients leftover from our Cajun Shrimp Tacos. I decided to make some eggs for breakfast with a sprinkling of fresh lemon thyme and basil and top them off with some Sweet Corn Salsa!  YUM!

Lemon Thyme Eggs with Sweet Corn Salsa

– 2 eggs (or however many you may want – I use organic free-range)

– 1 tsp each of fresh basil and fresh lemon thyme

– butter or olive/coconut oil

– freshly grated black pepper

– sweet corn salsa (find the recipe here)

Cook eggs as you would like them, sprinkle with seasonings and herbs, serve with a generous topping of sweet corn salsa! YUM!

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