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Not Your Average Scrambled Eggs

  • Protein-Packed
  • Farmer Favorite
  • Meals
5/5 - 1 Ratings
Cook Time
Serving Yield 2

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.

By: Stonyfield Farm Kitchen


  • 4 large Pete & Gerry’s Organic 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
  • Topping:
  • 1-2 tablespoons crumbled goat cheese
  • 1 tablespoon scallions or parsley, chopped


Step 1

In a small bowl, scramble the eggs and add yogurt, salt and pepper.

Step 2

Place the butter in a non-stick skillet on low heat.

Step 3

Once butter is melted, not sizzling, pour the egg mixture and stir until scrambled to your desired consistency.

Step 4

Top with crumbled goat cheese and chopped scallions. Serve immediately with toast on the side.

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