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$9.99
These truly pasture-raised hens live the entirety of their happy lives outdoors, foraging on native pasture grasses and bugs. Their feed is supplemented with Certified Organic grain and legume based feed, milled on-site at Coyote Creek Feed Mill just outside Austin.
The high-quality diet of these birds truly comes through in the density of the yolks and rich depth of flavor on these eggs.
The high-quality diet of these birds truly comes through in the density of the yolks and rich depth of flavor on these eggs.
Creamy Soft Scrambled Eggs with Texas Herbs & Toast
Serves 2 | Ready in 10 minutes
Lusciously soft, buttery, and full of fresh herb flavor—these scrambled eggs are anything but ordinary. Slow-cooked and silky, they’re perfect on toast, in a breakfast bowl, or straight from the pan.
Ingredients:
4 Coyote Creek Farm Organic Pasture-Raised Eggs
1 tbsp butter or Olive Oil
1 tbsp fresh Texas chives, dill, or thyme, chopped
Salt & freshly ground pepper to taste
2 slices sourdough or multigrain toast
Optional: cheese shavings, sautéed greens, or sliced avocado
Instructions:
Crack & Whisk:
Crack eggs into a bowl. Whisk gently with a fork until just combined (don’t over-beat—you want ribbons of yolk and white for creaminess).
Low & Slow Cook:
Heat butter or oil in a nonstick pan over low heat. Pour in the eggs and stir constantly with a rubber spatula. Cook slowly for 5–7 minutes, scraping the bottom of the pan gently as curds form.
Finish Off Heat:
When eggs are softly set but still glossy, remove from heat. Stir in herbs and season with salt and pepper.
Serve:
Pile eggs onto warm toast and finish with cheese, chili flakes, or a drizzle of olive oil if you’re feeling fancy.
Add-On Ideas:
Top with roasted tomatoes or sautéed kale
Serve with a side of Rebel Cheese vegan brie and pickles for brunch
Add to a breakfast taco with tortillas
Serves 2 | Ready in 10 minutes
Lusciously soft, buttery, and full of fresh herb flavor—these scrambled eggs are anything but ordinary. Slow-cooked and silky, they’re perfect on toast, in a breakfast bowl, or straight from the pan.
Ingredients:
4 Coyote Creek Farm Organic Pasture-Raised Eggs
1 tbsp butter or Olive Oil
1 tbsp fresh Texas chives, dill, or thyme, chopped
Salt & freshly ground pepper to taste
2 slices sourdough or multigrain toast
Optional: cheese shavings, sautéed greens, or sliced avocado
Instructions:
Crack & Whisk:
Crack eggs into a bowl. Whisk gently with a fork until just combined (don’t over-beat—you want ribbons of yolk and white for creaminess).
Low & Slow Cook:
Heat butter or oil in a nonstick pan over low heat. Pour in the eggs and stir constantly with a rubber spatula. Cook slowly for 5–7 minutes, scraping the bottom of the pan gently as curds form.
Finish Off Heat:
When eggs are softly set but still glossy, remove from heat. Stir in herbs and season with salt and pepper.
Serve:
Pile eggs onto warm toast and finish with cheese, chili flakes, or a drizzle of olive oil if you’re feeling fancy.
Add-On Ideas:
Top with roasted tomatoes or sautéed kale
Serve with a side of Rebel Cheese vegan brie and pickles for brunch
Add to a breakfast taco with tortillas
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1 dozen