Ingredients
- 4 large Nellie's Free Range Eggs
- 4 generous tablespoons Stonyfield Farm Organic Whole Milk Plain Yogurt
- Pinch of salt
- Black pepper to taste
- 1 tablespoon Nellie's Free Range Salted Butter, or substitute
- 4 slices of toasted Vermont Bread Company Organic Multigrain Bread
- Topping:
- 1-2 tablespoons crumbled goat cheese
- 1 tablespoon scallions or parsley, chopped
Cook Time: 15 minutes
Yield: 2 servings
Ingredients
- 4 large Nellie's Free Range Eggs
- 4 generous tablespoons Stonyfield Farm Organic Whole Milk Plain Yogurt
- Pinch of salt
- Black pepper to taste
- 1 tablespoon Nellie's Free Range Salted Butter, or substitute
- 4 slices of toasted Vermont Bread Company Organic Multigrain Bread
- Topping:
- 1-2 tablespoons crumbled goat cheese
- 1 tablespoon scallions or parsley, chopped
The yogurt makes these scrambled eggs incredibly smooth. You'll love them from the first bite. We like them with lightly buttered multigrain toast. It's a healthy, hearty organic breakfast.
Directions
- In a small bowl, scramble the eggs and add yogurt, salt and pepper.
- Place the butter in a non-stick skillet on low heat.
- Once butter is melted, not sizzling, pour the egg mixture and stir until scrambled to your desired consistency.
- Top with crumbled goat cheese and chopped scallions. Serve immediately with toast on the side.
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