Orangey Scrambled Eggs
A recipe from the Sneaky Kitchen
freshly squeezed orange juice
orange zest
sour cream (optional)

For each egg, put 1 tsp sour cream in a bowl. Add a pinch of orange zest for each one or 1/4 to 1/2 tsp zest for 5 eggs.  Add salt & pepper to taste & whisk well.  Add 1 Tbsp orange juice for each egg, & then add eggs, whisking to combine.  

Melt a Tbsp of butter in a non-stick pan. When hot & bubbling, add eggs. Stir gently & cook until as solid as you like. Dust with a little more pepper & serve hot with toast or muffins.