Not Your Average Scrambled Eggs
Courtesy of the Stonyfield Farm Kitchen
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.
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 salted butter, or substitute
4 slices of toasted Vermont Bread Company Organic Multigrain Bread
1-2 tablespoons crumbled goat cheese
1 tablespoon scallions or parsley, chopped
1. In a small bowl, scramble the eggs and add yogurt, salt and pepper.
2. Place the butter in a non-stick skillet on low heat.
3. Once butter is melted, not sizzling, pour the egg mixture and stir until scrambled to your desired consistency.
4. Top with crumbled goat cheese and chopped scallions. Serve immediately with toast on the side.