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

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